Easy Rabbit Rillettes

Here's an easy recipe for rillettes using our rabbit leg confit, which is slow cooked in an aromatic mixture of stock and fat until tender.
Easy Rabbit Rillettes Recipe | D’Artagnan


  • 2 legs from Rabbit Confit Recipe
  • ¼ cup chicken stock, warmed
  • ¼ cup Duck Fat, plus more as needed, softened
  • Salt and freshly cracked black pepper
  • Cornichons, for serving
  • Baguette, for serving


  1. Shred rabbit confit off the bones. Place rabbit meat in the bowl of a food processor; add chicken stock and about ¼ cup of duck fat. Pulse until mixture is smooth; season to taste with salt and pepper. Stir in enough duck fat to create a spreadable consistency. Place the rillettes in a clean jar and cover with about ¼ inch of duck fat. Refrigerate until ready to use.