Entree: France – Gascony – Rillettes de Canard (Slow-cooked shredded duck preserved in fat, served as a spread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 6 hrs

Total 8 hrs 50 min

Ingredients

- 4 duck legs, bone-in, skin on, approx. 8 oz (225 g) each
- 1 1/2 cups (360 ml) duck fat, divided, plus extra for sealing
- 1/4 cup (60 ml) Armagnac or dry white wine
- 1 cup (240 ml) low-sodium chicken or duck stock
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 garlic cloves, minced (about 12 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for browning
- 2 tbsp (30 ml) cold butter (optional, for silkier texture)
- Crusty bread or baguette, for serving

Instructions

1. Preheat oven to 300°F (150°C). Pat the duck legs dry and season with 1 tsp (5 g) of the salt and 1/2 tsp (1 g) pepper. In a heavy ovenproof pot or Dutch oven, heat 1 tbsp (15 ml) oil over medium-high heat and brown the duck legs skin-side down until golden, 5–7 minutes; turn and brown briefly on the other side.
2. Remove excess fat from the pot, add the chopped onion and garlic and sauté in 2 tbsp (30 ml) duck fat over medium heat until softened and translucent, about 5 minutes. Deglaze with the Armagnac or wine, scraping up browned bits.
3. Return duck legs to the pot, add the stock, remaining duck fat (reserve 2–3 tbsp/30–45 ml for later), thyme, bay leaves, and remaining salt and pepper. The liquid should come about halfway up the sides of the legs; add a little more stock if needed.
4. Cover and transfer to the oven. Braise until the meat is very tender and easily pulls from the bone, about 2 to 2 1/2 hours. Remove from oven and let cool slightly.
5. Remove duck legs from the braising liquid. Discard thyme stems and bay leaves. Reserve 1/2 cup (120 ml) of the strained braising liquid and 2–3 tbsp (30–45 ml) reserved duck fat.
6. On a cutting board, remove bones and shred the duck meat and skin finely with forks or chop coarsely by knife. Place shredded meat in a bowl and mix in 1/4 cup (60 ml) of the reserved braising liquid and the reserved duck fat; add butter if using. Taste and adjust salt and pepper as needed.
7. Pack the rillette mixture tightly into small jars or a terrine, smoothing the surface. Pour enough melted duck fat (about 1/4–1/2 cup / 60–120 ml) to form an even seal over the top. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.
8. To serve, bring rillettes to room temperature for 20–30 minutes, scrape away the solidified fat on top or stir it in, and spread on toasted bread.