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[Skip to main content](https://www.epicurious.com/recipes/food/views/rillettes-de-canard-au-poivre-vert-13538#main-content) [](https://www.epicurious.com/) - [Newsletter](https://www.epicurious.com/newsletter) - [Recipes](https://www.epicurious.com/recipes-menus) - [Ingredients](https://www.epicurious.com/ingredients) - [Occasions](https://www.epicurious.com/holidays-events) - [Kitchen Gear](https://www.epicurious.com/shopping) - [Techniques](https://www.epicurious.com/expert-advice) Open Navigation Menu [](https://www.epicurious.com/) [Gourmet](https://www.epicurious.com/source/gourmet) # Rillettes de Canard au Poivre Vert August 20, 2004 3\.3 (5) Jump To Recipe Save this story (Spiced Duck Spread with Green Peppercorns) ## Recipe information - Yield Makes about 4 cups ## Ingredients a 4 1/2- to 5-pound duck, quartered 1/2 pound fatback, cut into 1-inch cubes 1 1/2 cups dry white wine 2 tablespoons grated peeled fresh gingerroot 1 tablespoon coarse salt 1 teaspoon minced garlic a 1 3/4-ounce can green peppercorns packed in water, drained and crushed toast points as an accompaniment if desired ## Preparation 1. #### Step 1 In a heavy ovenproof kettle combine the duck, the fatback, the wine, the gingerroot, the salt, and the garlic, bring the wine to a boil, stirring, and braise the duck, covered, in a preheated 300°F. oven for 4 hours. #### Step 2 Drain the mixture in a colander set over a bowl and reserve the cooking liquid. Remove and discard the duck skin and bones, transfer the meat and fatback to a large plate, about 1 cup at a time, and shred them with forks, transferring the mixture as it is shredded to a bowl. Stir in the peppercorns and salt and black pepper to taste and transfer the mixture to crocks. Pour enough of the reserved liquid into each crock to cover the mixture by 1/4 inch and let the rillettes cool. The rillettes keep, covered and chilled, for 6 weeks. Serve the rillettes with the toast points. 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)[Gluten Free](https://www.epicurious.com/special-consideration/wheat-gluten-free)[Nut Free](https://www.epicurious.com/special-consideration/tree-nut-free)[Braise](https://www.epicurious.com/technique/braise)[Gourmet](https://www.epicurious.com/source/gourmet) ## Recipe notes [Back to top](https://www.epicurious.com/recipes/food/views/rillettes-de-canard-au-poivre-vert-13538#main-content) Read More  [The Most-Saved Recipes in the Epicurious App This Week](https://www.epicurious.com/recipes-menus/most-saved-recipes-april-2026#intcid=_epicurious-recipe-bottom-recirc_fe8a0c1c-ac21-41a2-a506-7a44dced4095_roberta-similarity1_fallback_popular4-2) Like “absolutely decadent” chocolate pudding and fattoush salad.  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[The Most-Saved Recipes in the Epicurious App in March](https://www.epicurious.com/recipes-menus/most-saved-recipes-march-2026#intcid=_epicurious-recipe-bottom-recirc_fe8a0c1c-ac21-41a2-a506-7a44dced4095_roberta-similarity1_fallback_popular4-2) Like lemony risotto and tandoori-style cauliflower. [](https://www.epicurious.com/) Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. 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Like “absolutely decadent” chocolate pudding and fattoush salad. Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals. A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning. Turn humble onions into this thrifty yet luxe pasta dinner. Like spicy carrot rigatoni and weeknight-fancy ravioli with peas. For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat. A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy. Like lemony risotto and tandoori-style cauliflower.