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Le Chaudron recipe
Rillettes de canard
Duck rillettes
⏱ 180 minServes 8Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
4duck confit legs
200 g (7 oz)pork belly
2 tbspduck fat
100 ml (½ cup)dry white wine
1 sprigthyme
1 teaspoonfour-spice blend (quatre-épices)
- 4 duck confit legs
- 200 g (7 oz) pork belly
- 2 tbsp duck fat
- 100 ml (½ cup) dry white wine
- 1 sprig thyme
- 1 teaspoon four-spice blend (quatre-épices)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Shred the duck confit meat, discarding skin and bones.
- Brown the pork belly in the duck fat for 10 minutes.
- Add the duck, white wine, thyme and spices, cover and cook very gently for 2 hours.
- Stir now and then.
- Mash with a fork into shreds and season.
- Pack into a terrine, cover with a thin layer of fat and chill.
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