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[GET DIGITAL ACCESS](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_PAYWALL_THIN_METER_ARTICLE_1_0_FEBRUARY_2026_CONTROL_ZZ) # Duck-Confit Rillettes By [Tom Colicchio](https://www.epicurious.com/contributors/tom-colicchio) August 20, 2004 3\.3 (3) Jump To Recipe Save this story 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](https://www.epicurious.com/recipes/food/views/102313) 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. Save this story Tags[French](https://www.epicurious.com/cuisine/french)[European](https://www.epicurious.com/cuisine/european)[Duck](https://www.epicurious.com/ingredient/duck)[Poultry](https://www.epicurious.com/ingredient/poultry)[Starter](https://www.epicurious.com/meal/appetizer)[Dinner](https://www.epicurious.com/meal/dinner)[Dairy Free](https://www.epicurious.com/special-consideration/dairy-free)[Nut Free](https://www.epicurious.com/special-consideration/tree-nut-free)[Keto](https://www.epicurious.com/special-consideration/keto)[5 Ingredients or Fewer](https://www.epicurious.com/simple-cooking/5-ingredients-or-fewer)[Make Ahead](https://www.epicurious.com/simple-cooking/make-ahead)[No-Cook](https://www.epicurious.com/technique/no-cook)[Food Processor](https://www.epicurious.com/equipment/food-processor)[Epicurious](https://www.epicurious.com/source/epicurious) Trending [The Best Chicken Breast You'll Ever Make (Restaurant-Quality)](https://www.epicurious.com/video/watch/epicurious-101-the-best-chicken-breast-youll-ever-make-restaurant-quality) ## Recipe notes [Back to top](https://www.epicurious.com/recipes/food/views/duck-confit-rillettes-102312#main-content) There aren’t any recipe notes yet Be the first to start the conversation\! You need an account to add or like notes. [Sign in or create account](https://www.epicurious.com/auth/initiate?redirectURL=%2Frecipes%2Ffood%2Fviews%2Fduck-confit-rillettes-102312%3Fsource%3DCOMMUNITY_LOGIN%23leave-a-rating&source=COMMUNITY_LOGIN) Read More  [Île Flottante](https://www.epicurious.com/recipes/food/views/ile-flottante#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.  [Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic](https://www.epicurious.com/recipes/food/views/crispy-baked-wings-with-berbere-honey-glaze-and-fried-garlic#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.  [Béchamel Sauce](https://www.epicurious.com/recipes/food/views/white-sauce-or-bechamel-sauce#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.  [Palets Bretons](https://www.epicurious.com/recipes/food/views/palets-bretons#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.  [Wampanoaug Clam Fritters](https://www.epicurious.com/recipes/food/views/wampanoaug-clam-fritters#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.  [Moo Ping (Thai Grilled Pork Skewers)](https://www.epicurious.com/recipes/food/views/moo-ping-thai-grilled-pork-skewers#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.  [Slow-Smoked Chicken](https://www.epicurious.com/recipes/food/views/slow-smoked-chicken#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.  [Grape Dumplings](https://www.epicurious.com/recipes/food/views/grape-dumplings#intcid=_epicurious-recipe-bottom-recirc_510723e2-b7c1-4d5b-be40-a92180573f49_roberta-similarity1) Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness. 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 Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.  Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.  This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.  Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.  The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.  This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.  An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.  Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.