Duck Rillette

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  • Level: Easy
  • Yield: 2 1/4 cups
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4 confit duck legs, meat removed

1/2 cup minced onions

1 tablespoon minced parsley

2 tablespoons minced garlic

1 tablespoon chopped fresh thyme

1 tablespoon Cognac

4 tablespoons butter

Salt and fresh black pepper

2 tablespoons confit duck fat


  1. In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week.