Duck Rillette

I introduced myself to rillettes when I started working at the Ranch when I had left over duck confit to use. Like most traditional charcuterie boards, the pates and spreads seem a little weird and sometimes unappealing; my goal is to change that and produce items in the traditional manner, with a little twist to make them better and more appealing. Charcuterie boards are the best way to use the little duck confit that you have left from dinner the other night, or the livers left from the chicken you roasted. Every whole bird that you get will come with the gizzards and organs, so why not use them. A rillette, in my opinion, is the easiest to make and it does not contain liver, if you are not a fan of it.

Sage Duck Rillette

2#4oz Duck Confit (Cleaned from the bone)

~1# Duck Fat

12oz Duck Jelly

TT Brandy

2.5T Fines Herbes

TT Salt and Pepper

  • The duck fat and jelly should be left from making duck confit, the jelly is not as important but it adds a lot of flavor.
  • With a fork, shred the duck with the chopped herbs. You can also do this process in a kitchen aid with a paddle or a food processor by pulsing.
  • Heat the duck jelly and fat, separately, just enough to make them fluid.
  • Add the duck fat and jelly and continue to mix. You are looking for a smooth creamy mixture. If it looks dry, add a little more duck fat.
  • Season with brandy, salt and pepper. The amount of brandy is up to you and how much you want it to stand out.
  • Pack the rillette into ramekins and cover with a layer thin layer of warm duck fat.
  • Place the rillettes in the fridge until you are ready to serve them.
  • Remove the rillettes from the fridge a couple of hours before serving for the best results.

Rillette packed into ramekins.


Warm duck fat poured over the top of the rillette.


After the Duck fat has set and preserved the rillette.

I recently made a kumquat marmalade that would go very well with this on a warm piece of bread.  Here is the charcuterie plate I did with the rillette.

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