Rillettes de canard (Duck Rillettes) is a traditional French recipe for a classic starter made from duck confit meat in duck fat flavoured with Chines five-spice that's served with toasted bread. The full recipe is presented here and I hope you enjoy this classic French version of Duck Rillettes (Rillettes de canard).
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The flavours of these classic duck rillettes have everything to tickle your taste buds!
Ingredients:
4 duck confit legs
180 ml (3/4 cup) duck fat
1/4 tsp Chinese five-spice powder
salt and freshly-ground black pepper to taste
2 tbsp chopped chives
1/2 baguette, sliced into rounds
Method:
Pre-heat your oven to 150°C (300°F).
Arrange the duck legs on a baking tray lined with parchment paper (or foil). Transfer to you pre-heated oven and warm for 6-8 minutes. When the duck legs are warm and the fat has melted, remove the skin and bones from the meat then shred the flesh with a fork.
Pour the left-over duck fat into a saucepan and set over low-medium heat. Stir in the duck meat and the Chinese five-spice. Season with salt and black pepper and stir to combine. Cook for 4-5 minutes, stirring constantly then add the chives.
Divide the rillettes (duck mixture) either between eight small ramekins or into a terrine mould. Transfer to your refrigerator and chill for at least 2 hours (they will keep, refrigerated, for 3 days).
When ready to serve, pre-heat you oven to 200°C (400°F). Arrange the bread slices on a baking tray and drizzle over the olive oil. Transfer to your pre-heated oven and bake for 6-8 minutes, until golden brown and nicely toasted.
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