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Duck Rillettes
Duck Rillettes
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Prep Time:
60 minutes
Cook Time:
305 minutes
Total Time:
2585 minutes
Decadent French duck pâté slow-cooked to perfection by Chef John, ideal for pairing with bread, toast, or crostini.
Ingredients:
  • 1.5 tablespoons kosher salt
  • 2 teaspoons ground black pepper, or more to taste
  • 2 teaspoons dried thyme
  • 12 cloves garlic
  • 1 bunch fresh thyme, plus more for garnish
  • 1 orange, zest cut into thin strips
  • 6 (1/4 inch thick) slices fresh ginger
  • 3 bay leaves
  • 1 duck
  • 2 T unsalted butter, softened
  • 1 T brandy
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chives
  • 1/2 teaspoon Dijon
  • 1 pinch cayenne pepper
  • salt
  • 1/2 teaspoon orange zest
  • 2 teaspoons thyme leaves, or to taste
Instructions:
  • Preheat the oven to 250 degrees F (120 degrees C) and double line a 9x13-inch baking dish with aluminum foil.
  • For the spice rub, combine kosher salt, pepper, and thyme in a small bowl. Then, mix garlic, thyme sprigs, ginger, and bay leaves in a separate bowl to make the seasoning mix.
  • Coat the duck generously inside and out with 2/3 of the spice rub. Stuff the cavity with all of the seasoning mix. Arrange the duck breast-side up in the baking dish and sprinkle the remaining spice rub over the top. Wrap the duck securely in aluminum foil.
  • Roast in the preheated oven for 5 to 6 hours until the meat pulls away from the bones. An instant-read thermometer should register at least 165°F (74°C) when inserted into the center. Cool the duck with its juices, wrapped in foil, to room temperature in about 1 hour. Refrigerate for 12 hours before serving.
  • Remove the meat from the bones and transfer it to a bowl.
  • Transfer all the delicious juices from the foil into a saucepan over medium-high heat. Heat for about 5 minutes until piping hot. Strain the juices through a fine-mesh strainer into a bowl. Allow the fat and stock to separate, then carefully move the fat from the top to a separate bowl.
  • Combine duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper in a bowl. Mix well with a wooden spoon. Transfer the mixture to a sealable container and press down. Drizzle a little duck fat on top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for 1 to 3 days for the flavors to meld.

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