Duck Rillettes
Ingredients
- Spice Rub:
- 1 1/2 tablespoons kosher salt
- 2 teaspoons ground black pepper, or more to taste ⓘ
- 2 teaspoons dried thyme ⓘ
- Potpourri: ⓘ
- 12 cloves garlic ⓘ
- 6 (1/4 inch thick) slices fresh ginger ⓘ
- 1 orange, zest cut into thin strips ⓘ
- 1 bunch fresh thyme, plus more for garnish ⓘ
- 3 bay leaves ⓘ
- 1 whole duck ⓘ
- 2 tablespoons unsalted butter, softened ⓘ
- 1 tablespoon brandy (such as Armagnac) ⓘ
- 2 teaspoons chopped fresh parsley ⓘ
- 1 teaspoon chopped fresh chives ⓘ
- 1/2 teaspoon Dijon mustard
- 1 pinch cayenne pepper ⓘ
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
- Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
- Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
- Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
- Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
- Pick meat from bones and place in a bowl.
- Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
- Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
Nutrition & Diet Analysis (per serving)
714
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).