duck rillettes

Duck/Goose

Duck rillettes

Easier to make than you might think, Allan Pickett’s confit-cooked duck rillettes make a wonderfully rich lunch or sharing starter.

4 high-welfare duck legs

500g duck fat (plus a little extra if needed)

100ml dry white wine

For the salting mixture

60g rock salt

2 garlic cloves, finely chopped

A few fresh thyme sprigs, leaves picked and finely chopped

A few rosemary sprigs, leaves picked and finely chopped

Ingredients

Ingredients