Duck rillette

A method for making duck rillette from the legs and wings of ducks and geese, such as snow geese. This recipe works with domestic birds, too.

A classic French spread for crusty bread.

Potted Duck recipe. Or Rillettes de Canard as the French call it. A classy little starter that can be made days ahead.

What's the official mascot of picnic and patio entertaining season? Cheese and charcuterie platters of course! While Rillettes may not be a part of your usual charcuterie platter vernacular, once you've tasted these decadently delicious Duck Rillettes, you'll be singing their praises.

Australian Gourmet Traveller recipe for duck rillettes by Pete Evans.

French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. Pate de canard is a French version of potted meat & it's AH-MAZING!

Easier to make than you might think, Allan Pickett's confit-cooked duck rillettes make a wonderfully rich lunch or sharing starter.

The process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes…

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable rillette to pair with a toasted baguette.