Duck rillettes

Prep 15 min
Total 25 min
Makes 1 1/2 cups

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prepared duck confit legs
1/3 cup
shallots, minced (1/3 cup)
1 tbsp
1/4 tsp
2 tbsp
chopped chives, or parsley


  • DISCARD skin and bones from duck legs. Finely shred meat into a bowl.
  • MELT 1/4 cup duck fat in a medium frying pan over medium. Add shallots and cook until soft, 4 to 5 min. Add cognac and salt and cook 1 min. Remove from heat. Stir in meat until combined. Stir in chives. Firmly pack into 3 4-oz ramekins. Cover with remaining 2 tbsp duck fat. Cover ramekins with plastic wrap and refrigerate up to 1 week. Bring to room temperature before serving .



Calories 47, Protein 3 g, Fat 4 g, Sodium 77 mg.

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