Duck rillettes take duck confit to the next level. Once duck legs have been slow cooked until tender, they are finely shredded and creamed together with duck fat, salt, pepper and garlic. The simple recipe was developed as another way to preserve duck meat in the days before refrigeration.
Duck rillettes are an addictive meaty spread; they make a slice of toast into a meal and are ideal for a savory sandwich, taco or steamed bun filling.
For our preparation, we use legs from the Rohan™ duck, which is a proprietary hybrid of several duck breeds including the heritage Mallard and the Pekin, raised exclusively for D’Artagnan on a farm in New York State. Never administered antibiotics, hormones, or steroids, Rohan ducks are raised cage-free and fed a diet of corn and soy. Because the ducks are air-chilled they retain no water during processing.
Duck rillettes are an ideal addition to a charcuterie board, and make a decadent snack, or a filling lunch when spread on sliced baguette. Serve a few cornichons or other pickles alongside for a zing of vinegar.
Duck meat, rendered duck fat, duck stock (water, duck meat, onion, carrots, celery, salt, black pepper, spices), water, garlic, salt, sugar, natural flavoring, spices, black pepper.