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Epicurious

Duck-Confit Rillettes

By Tom Colicchio

3.3

(3)

This refined French appetizer is traditionally made by pounding confit of pork, goose, or (in this case) duck into a silky paste. Here a mortar and pestle is replaced by a food processor and elbow grease by a light touch — rillettes are best easily spread but not quite smooth.

Ingredients

Confit made with 4 duck wings and 4 duck legs with thighs attached
1/4 cup duck fat plus additional for sealing
Freshly ground black pepper

Preparation

  1. Shred the duck meat, discarding the skin and bones. Place the shredded meat in a food processor and add 1 tablespoon of duck fat. Pulse the machine and add enough of the remaining fat so the rillettes hold together. Season the rillettes with plenty of pepper and serve with toasted country bread. Alternatively, spoon the rillettes into ramekins, top with a layer of duck fat, and store in the refrigerator. They will keep for several weeks.

TagsFrenchEuropeanDuckPoultryStarterDinnerDairy FreeNut FreeKeto5 Ingredients or FewerMake AheadNo-CookFood ProcessorEpicurious
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