Duck Rillettes
Duck Rillettes



  • 2 whole duck legs
  • 250g duck fat
  • 2 garlic cloves
  • 5 thyme sprigs
  • 50g pistachios, shelled
  • 50g sultanas
  • 1 tsp red wine vinegar
  • Preheat your oven to 150C. Place the duck and duck fat in a roasting tin and season liberally. Bash the garlic cloves and tuck under the duck legs, along with the thyme sprigs. Cover the lot with foil and roast for 2 hours, or until falling from the bone.
  • Once cooled, remove the skin and shred the meat off the bones. Roughly chop the nuts and mix in with the meat, stir in the sultanas, and dress with the vinegar and a few thyme leaves. Add a few tbsp of cooking fat to bind the mixture, then season to taste and serve with crusty bread.
2 hrs
2 serving

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