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1. Shard Calculation

Query:

Response:

Calculated Shard: 135 (from laksa049)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa135.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/","crawl_time":1776001946,"first_indexed_time":1572877564,"http_code":200,"src_unparsed":"com,garlicandzest!www,\/aromatic-duck-rillettes-recipe\/ s443","src_root_hash":"10851329018991227535","history_drop_reason":null,"meta_title":"Duck Rillettes Recipe - Garlic & Zest","meta_descriptions":["French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. Pate de canard is a French version of potted meat & it's AH-MAZING!"],"attrs_boilerpipe_text":" Looking for impressive French duck recipes that are actually pretty simple to make? Look no farther than this pate de canard. I know it sounds fancy, however, it’s actually very straightforward and isn’t THAT involved. With a potpourri of herbs, spices and a hit of cognac, aromatic duck rillettes are a perfect hors d’oeuvres with cocktails, delicious starter with a green salad and toasted baguettes or a thoughtful hostess gift.  If you’re unfamiliar, you can think of this as potted meat taken to a whole other level. This rillettes recipe needs a few days of resting time, therefore make it a few days before you want to serve it. \nFamiliar French Duck Recipes\nFor those who don’t know what rillettes (\npronounced ree-yet\n) are, you’re probably familiar with its\ncountry-bumpkin American cousin\n, potted meat. It’s a similar\nconcept\n, but the rillettes version has more depth, flavor and is SO MUCH BETTER. \nI’m half French (on my Mother’s side) and as a result, I’ve eaten my\nfair share\nof French duck recipes. From\ncassoulet\nto\nconfit\n,\nduck à l’orange\nto foie gras, I’ve devoured them all and I’d really like to try this\nRussian version\n. One of my favorites is this aromatic duck rillettes recipe, which uses a whole slow-roasted duck for the meat, stock and fat that this aromatic duck rillettes recipe demands… and it couldn’t be any simpler to prepare.\nIngredients:\nWhole Duck\n– I used a frozen duck, but if you’ve got a hunter in your life — feel free to use a fresh one.\nRendered Duck Fat & Stock\nnaturally occurs when you roast the duck. Use a fat separator or baster to separate one from the other.\nSalt\n  – I use Diamond Crystal Kosher Salt\nPepper\n– freshly ground will be the most potent and flavorful.\nDried Thyme\n– to flavor the duck.\nGarlic\n– fresh garlic is best.\nGinger\n– adds a spicy zing to the rillettes.\nBay Leaves\n– add to the aromatics and flavor of the duck rillettes.\nOrange Zest\n– most of the flavor and aroma are in the outer zest of the citrus. Use a vegetable peeler to remove several strips from a fresh orange.\nFresh Thyme\n– for the duck cavity when roasting.\nWhole Peppercorns\nfor the bouquet garni to be inserted into the duck to roast.\nCognac\n– Can also substitute armagnac or sherry.\nButter \n– I use unsalted butter for more control of the saltiness.\nParsley\n– I use Italian flat leaf parsley.\nDijon Mustard\n– has a touch of white wine added for a milder more refined flavor.\nCayenne Pepper\n– just a pinch for a bit of spice.\nI know, it looks like a long list of ingredients, but I’ll bet you have more than half of them already in your pantry and refrigerator. Frankly, it’s all of these aromatics make the difference between a humble potted meat to a real pate de canard.\nSourcing A Duck\nThe hardest part about this rillettes recipe was finding a duck. They don’t keep them front and center in the meat department and depending on where you live, you may have to order one. This one came from my local market, buried next to the turkeys and cornish game hens. Defrost the duck the day before you begin (and you can toss out that orange sauce packet — you won’t need it for this French duck recipe)!\nPreparing Pate De Canard \nI modified  \nChef John’s recipe\n for technique (\nI found this streamlined method to be easier\n), but you can check out his\nvideo\n to see how he does it.\nMaking Duck Rillettes \nThis recipe takes 2 days to make, primarily because the duck takes 7 hours to cook and you want to give the duck fat and stock to separate into two distinct layers in the refrigerator. Trust me, it’s easier this way.\nMix together the salt, pepper and dried thyme for the duck rub.\nCombine the garlic, ginger, bay leaves, orange rind, fresh thyme and peppercorns for the potpourri.\nPlace the duck in a roasting pan and generously season the outside of the duck with the rub.\nFill the duck cavity with the potpourri.\nRoast in a very low oven for 7 hours or until the duck is very tender and the fat and jus have rendered.\nRemove the flesh from the duck and place the meat in a storage container. Refrigerate overnight.\nStrain the drippings. In order to continue to the next step in the french duck recipe, you’ll need to separate the fat from the jus. \nLook at the liquids given off by slow roasting the aromatic duck! The bottom portion is pure duck broth and the top is the separated fat. You need both of them for the pate de canard.  \nSeparating Aromatic Duck Broth From Fat\nThere are a few ways to accomplish this…\nPour the juices into a glass measuring cup and spoon the floating fat from the top by dipping the spoon just below the surface and letting it fill with fat. Transfer fat to another container.\nIf you have a gravy separator, use it here, it will automatically separate the two layers of aromatic duck jus and fat.\nRefrigerate it. By refrigerating, the fat and jus will solidify.  The fat turns solid and milky while the jus is jellied and rich.  It’s easy to scoop the fat from the top and because you can actually SEE the difference between the layers, it’s much easier. This is my preferred method.\nAssembling Aromatic Duck Rillettes Recipe\nThe next day, scoop the solidified duck fat off the top of the stock and transfer to a small bowl.\nCombine the duck meat, cognac, orange zest, butter, parsley, dijon mustard, cayenne pepper with some of the warmed duck fat and duck stock. Mix in a stand mixer or by hand until everything is well combined.\nTransfer the duck rillettes to ramekins or storage jars (makes a great holiday gift).\nGarnish with a bit of parsley or thin orange peel and spoon warm duck fat over the top to seal. Cover and refrigerate for a few days or up to a week.\nServe with crackers, french bread or crostini with cocktails.\nBest Containers For Storing & Gifting Pate De Canard\nIf you’re making this French potted meat to serve at your own party or get together, use  white porcelain ramekins to serve it in. However, if you’re planning on gifting the pate de canard for a holiday present or some other occasion, look for mini Heremes jars or Weck mold jars for a beautiful presentation.\nPlan Ahead\nThe flavors will deepen over the course of several days, so I like to make this rillettes recipe three to four days, or even up to a week before I’m planning on serving or gifting the French potted meat.  \nDon’t Serve Rillettes Cold\nLet the rillettes sit out for half an hour or so to come to room temperature before digging in. The duck fat will naturally soften to that melt in your mouth consistency and let the flavors really shine through. This aromatic duck is delicious spread on crostini and served with a crisp bubbly wine.\nIdeas For Gifting Aromatic Duck Rillettes\nIf you happen to be gifting a jar or two of these tasty spreads here’s 3 ways to do it:\nInexpensive:  \nPackage in a nice jar with a ribbon or bow and give with a sleeve of good crackers.\nModerate:  \nStart with the “Inexpensive” idea, but also include a serving tray and good spreader knife.\nThe Sky’s The Limit:  \nStart with the “Moderate” option and add a really good bottle of bubbly.\nMore Pates and Rillettes Recipes: \nVeal and Pork Country Pâté\nPork Rillettes\nMadou’s Pâté De Campagne\nAromatic Duck Rillettes Recipe\nThese rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!)\nCourse\nAppetizer\nCuisine\nFrench\nKeyword\nduck, pate\nPrep Time\n1\nhour\n30\nminutes\nCook Time\n7\nhours\nServings\n16\n1\nwhole duck\nabout 6 pounds\nfor spice rub\n2\ntablespoons\nkosher salt\n2\ngenerous teaspoons freshly ground black pepper\n2\nheaping teaspoons dried thyme\nfor the aromatics\n12\ncloves\ngarlic\ncrushed and peeled\n3-\ninch\nknob of fresh ginger\ndon’t worry about peeling, sliced into quarter inch pieces\n3-4\nbay leaves\npeel from an orange\nno white pith\n1\nlarge bunch of fresh thyme\n1\ntablespoon\nblack peppercorns\nto assemble rillettes\ncold duck meat\n1 &frac12;\ntablespoons\ncognac or brandy\n2\ntablespoons\nroom temperature unsalted butter\n2-3\ntablespoons\nwarm duck fat\nfrom the duck you’ve roasted\n2\ntablespoons\nwarm duck stock\nfrom the duck you’ve roasted\n2\nteaspoons\nparsley\nchopped\n1\nteaspoon\norange zest\n1\nteaspoon\ndijon mustarad\ndash of cayenne pepper\nsalt and freshly ground black pepper to taste\nfor (optional) garnish\nadditional orange zest\nblack pepper\nparsley leaves\nspecial equipment\n4-6\nramekins\ncanning jars or other half-pint sized crocks\nHeat oven to 250 degrees.\nIn a small bowl mix together the kosher salt, black pepper and dried thyme.  Set aside.\nIn a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns.  Toss to combine with your hands.  Set aside.\nPlace the duck in a roasting pan.  Sprinkle the inside of the duck cavity with 1\/3 of the spice rub.  Sprinkle 1\/3 on the back of the duck.  With your hands, insert the potpourri fully into the duck cavity.  Sprinkle duck breast with the remaining 1\/3 of the spice rub. \nPlace the duck in the oven and cook for\n7 hours\n, or until the duck meat is easy to pull away from the bones.  Note:  this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1\/3 of the baking dish.  That’s what you want.\nLift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate.\nRemove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock).\nRemove the stock\/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You’ll use a little bit of each for this recipe — the rest can be saved for other uses (plenty of duck fat\/stock recipes here).\nIF USING A STAND MIXER:\nTransfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper.  Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat.\nAttach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes.\nIF MIXING BY HAND:\nUse a wooden spoon and work the meat mixture into the other ingredients, until it’s a fairly smooth consistency and all the ingredients are well combined.\nFill half-cup ramekins or canning jars with the duck mixture.  Smooth the tops with the back of a spoon.\nTop the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat.  Cover and refrigerate for several days and up to a week for the flavors to marry.\nServe with crackers or crostini and a cocktail!\nCrazy as it sounds — my duck yielded 4 half-pint crocks.\nCalories:\n226\nkcal\n|\nProtein:\n5\ng\n|\nFat:\n21\ng\n|\nSaturated Fat:\n7\ng\n|\nCholesterol:\n41\nmg\n|\nSodium:\n1204\nmg\n|\nPotassium:\n117\nmg\n|\nVitamin A:\n135\nIU\n|\nVitamin C:\n1.8\nmg\n|\nCalcium:\n9\nmg\n|\nIron:\n1.2\nmg\nPin “Aromatic Duck Rillettes Recipe” For Later!","attrs_markdown":"[Skip to content](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#main)\n\n[![Garlic & Zest](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2025\/06\/garlic-zest-logo.webp)](https:\/\/www.garlicandzest.com\/)\n\n- [Recipe Index](https:\/\/www.garlicandzest.com\/recipe-index\/)\n  - [Appetizer & Snack Recipes](https:\/\/www.garlicandzest.com\/recipes\/appetizers\/)\n  - [Breakfast](https:\/\/www.garlicandzest.com\/recipes\/breakfastbrunch\/)\n    - [Breakfast Breads](https:\/\/www.garlicandzest.com\/recipes\/breakfastbrunch\/breakfast-breads\/)\n  - 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Look no farther than this pate de canard. I know it sounds fancy, however, it’s actually very straightforward and isn’t THAT involved. With a potpourri of herbs, spices and a hit of cognac, aromatic duck rillettes are a perfect hors d’oeuvres with cocktails, delicious starter with a green salad and toasted baguettes or a thoughtful hostess gift. If you’re unfamiliar, you can think of this as potted meat taken to a whole other level. This rillettes recipe needs a few days of resting time, therefore make it a few days before you want to serve it.\n\n![duck and aromatics for french duck recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%20750'%3E%3C\/svg%3E)\n\n![duck and aromatics for french duck recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-9.jpg)\n## Familiar French Duck Recipes\nFor those who don’t know what rillettes (***pronounced ree-yet***) are, you’re probably familiar with its ***country-bumpkin American cousin***, potted meat. It’s a similar ***concept***, but the rillettes version has more depth, flavor and is SO MUCH BETTER.\n\nI’m half French (on my Mother’s side) and as a result, I’ve eaten my *fair share* of French duck recipes. From [***cassoulet***](https:\/\/www.seriouseats.com\/recipes\/2014\/10\/traditional-french-cassoulet-recipe.html) to [***confit***,](https:\/\/www.jamesbeard.org\/recipes\/duck-confit) ***duck à l’orange*** to foie gras, I’ve devoured them all and I’d really like to try this [Russian version](https:\/\/www.imagelicious.com\/blog\/braised-duck-breasts-with-apples-and-onions). One of my favorites is this aromatic duck rillettes recipe, which uses a whole slow-roasted duck for the meat, stock and fat that this aromatic duck rillettes recipe demands… and it couldn’t be any simpler to prepare.\n\n![spice rub and potpourri for flavoring the pate de canard.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201000'%3E%3C\/svg%3E)\n\n![spice rub and potpourri for flavoring the pate de canard.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-8.jpg)\n\n## Ingredients:\n- **Whole Duck** – I used a frozen duck, but if you’ve got a hunter in your life — feel free to use a fresh one.\n- **Rendered Duck Fat & Stock** naturally occurs when you roast the duck. Use a fat separator or baster to separate one from the other.\n- **Salt** – I use Diamond Crystal Kosher Salt\n- **Pepper** – freshly ground will be the most potent and flavorful.\n- **Dried Thyme** – to flavor the duck.\n- **Garlic** – fresh garlic is best.\n- **Ginger** – adds a spicy zing to the rillettes.\n- **Bay Leaves** – add to the aromatics and flavor of the duck rillettes.\n- **Orange Zest** – most of the flavor and aroma are in the outer zest of the citrus. Use a vegetable peeler to remove several strips from a fresh orange.\n- **Fresh Thyme** – for the duck cavity when roasting.\n- **Whole Peppercorns** for the bouquet garni to be inserted into the duck to roast.\n- **Cognac** – Can also substitute armagnac or sherry.\n- **Butter** – I use unsalted butter for more control of the saltiness.\n- **Parsley** – I use Italian flat leaf parsley.\n- **Dijon Mustard** – has a touch of white wine added for a milder more refined flavor.\n- **Cayenne Pepper** – just a pinch for a bit of spice.\n\nI know, it looks like a long list of ingredients, but I’ll bet you have more than half of them already in your pantry and refrigerator. Frankly, it’s all of these aromatics make the difference between a humble potted meat to a real pate de canard.\n\n![stuffing duck for pate de canard (aka potted meat)](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20902'%3E%3C\/svg%3E)\n\n![stuffing duck for pate de canard (aka potted meat)](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes1-4.jpg)\n## Sourcing A Duck\nThe hardest part about this rillettes recipe was finding a duck. They don’t keep them front and center in the meat department and depending on where you live, you may have to order one. This one came from my local market, buried next to the turkeys and cornish game hens. Defrost the duck the day before you begin (and you can toss out that orange sauce packet — you won’t need it for this French duck recipe)\\!\n\n## Preparing Pate De Canard\nI modified [Chef John’s recipe](http:\/\/foodwishes.blogspot.com\/2014\/09\/duck-rillettes-like-duck-butter-with.html) for technique (*I found this streamlined method to be easier*), but you can check out his [video](https:\/\/www.youtube.com\/watch?v=mb-pXczfe7A) to see how he does it.\n\n![roasting the duck for aromatic duck rillettes recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\n![roasting the duck for aromatic duck rillettes recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-819x1024.jpg)\n## Making Duck Rillettes\n*This recipe takes 2 days to make, primarily because the duck takes 7 hours to cook and you want to give the duck fat and stock to separate into two distinct layers in the refrigerator. Trust me, it’s easier this way.*\n\n- Mix together the salt, pepper and dried thyme for the duck rub.\n- Combine the garlic, ginger, bay leaves, orange rind, fresh thyme and peppercorns for the potpourri.\n- Place the duck in a roasting pan and generously season the outside of the duck with the rub.\n- Fill the duck cavity with the potpourri.\n- Roast in a very low oven for 7 hours or until the duck is very tender and the fat and jus have rendered.\n- Remove the flesh from the duck and place the meat in a storage container. Refrigerate overnight.\n- Strain the drippings. In order to continue to the next step in the french duck recipe, you’ll need to separate the fat from the jus.\n\n![separating duck stock and duck fat in a jar for potted meat.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\n![separating duck stock and duck fat in a jar for potted meat.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-copy-819x1024.jpg)\n\nLook at the liquids given off by slow roasting the aromatic duck! The bottom portion is pure duck broth and the top is the separated fat. You need both of them for the pate de canard.\n\n## Separating Aromatic Duck Broth From Fat\nThere are a few ways to accomplish this…\n\n1. Pour the juices into a glass measuring cup and spoon the floating fat from the top by dipping the spoon just below the surface and letting it fill with fat. Transfer fat to another container.\n2. If you have a gravy separator, use it here, it will automatically separate the two layers of aromatic duck jus and fat.\n3. Refrigerate it. By refrigerating, the fat and jus will solidify. The fat turns solid and milky while the jus is jellied and rich. It’s easy to scoop the fat from the top and because you can actually SEE the difference between the layers, it’s much easier. This is my preferred method.\n\n![blending duck meat with aromatics and flavorings in the french duck recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201000'%3E%3C\/svg%3E)\n\n![blending duck meat with aromatics and flavorings in the french duck recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-copy-3.jpg)\n## Assembling Aromatic Duck Rillettes Recipe\n- The next day, scoop the solidified duck fat off the top of the stock and transfer to a small bowl.\n- Combine the duck meat, cognac, orange zest, butter, parsley, dijon mustard, cayenne pepper with some of the warmed duck fat and duck stock. Mix in a stand mixer or by hand until everything is well combined.\n- Transfer the duck rillettes to ramekins or storage jars (makes a great holiday gift).\n- Garnish with a bit of parsley or thin orange peel and spoon warm duck fat over the top to seal. Cover and refrigerate for a few days or up to a week.\n- Serve with crackers, french bread or crostini with cocktails.\n\n![filling ramekins with pate de canard or aromatic duck rillettes recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%20750'%3E%3C\/svg%3E)\n\n![filling ramekins with pate de canard or aromatic duck rillettes recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-copy-4.jpg)\n## Best Containers For Storing & Gifting Pate De Canard\nIf you’re making this French potted meat to serve at your own party or get together, use white porcelain ramekins to serve it in. However, if you’re planning on gifting the pate de canard for a holiday present or some other occasion, look for mini Heremes jars or Weck mold jars for a beautiful presentation.\n\n![Topping potted meat with warm duck fat to seal.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20902'%3E%3C\/svg%3E)\n\n![Topping potted meat with warm duck fat to seal.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes1.jpg)\n## Plan Ahead\nThe flavors will deepen over the course of several days, so I like to make this rillettes recipe three to four days, or even up to a week before I’m planning on serving or gifting the French potted meat.\n\n![serving rillettes recipe with crackers and bubbly.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20902'%3E%3C\/svg%3E)\n\n![serving rillettes recipe with crackers and bubbly.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes-23.jpg)\n## Don’t Serve Rillettes Cold\nLet the rillettes sit out for half an hour or so to come to room temperature before digging in. The duck fat will naturally soften to that melt in your mouth consistency and let the flavors really shine through. This aromatic duck is delicious spread on crostini and served with a crisp bubbly wine.\n\n![smearing potted meat on a cracker.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20902'%3E%3C\/svg%3E)\n\n![smearing potted meat on a cracker.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes-25.jpg)\n## Ideas For Gifting Aromatic Duck Rillettes\nIf you happen to be gifting a jar or two of these tasty spreads here’s 3 ways to do it:\n\n***Inexpensive:*** Package in a nice jar with a ribbon or bow and give with a sleeve of good crackers.\n\n***Moderate:*** Start with the “Inexpensive” idea, but also include a serving tray and good spreader knife.\n\n***The Sky’s The Limit:*** Start with the “Moderate” option and add a really good bottle of bubbly.\n\n### More Pates and Rillettes Recipes:\n- [Veal and Pork Country Pâté](https:\/\/www.garlicandzest.com\/veal-and-pork-country-pate\/)\n- [Pork Rillettes](https:\/\/www.garlicandzest.com\/pork-rillettes\/)\n- [Madou’s Pâté De Campagne](https:\/\/www.garlicandzest.com\/madous-pate-de-campagne\/)\n\n![Gifting French duck recipe in a pretty jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20902'%3E%3C\/svg%3E)\n\n![Gifting French duck recipe in a pretty jar.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes-27.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)\n\n![](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes-28.jpg)\n\n[Print](https:\/\/www.garlicandzest.com\/wprm_print\/aromatic-duck-rillettes-recipe)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F&media=https%3A%2F%2Fwww.garlicandzest.com%2Fwp-content%2Fuploads%2F2014%2F12%2Fduck-rillettes-28.jpg&description=Aromatic+Duck+Rillettes+Recipe&is_video=false)\n\n[Save](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/)\n\n[Saved\\!](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/)\n\n5 from 4 votes\n## Aromatic Duck Rillettes Recipe\nThese rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!)\n\nAuthor: [Lisa Lotts](https:\/\/www.garlicandzest.com\/about\/)\n\nCourse Appetizer\n\nCuisine French\n\nKeyword duck, pate\n\nPrep Time 1 hour hour 30 minutes minutes\n\nCook Time 7 hours hours\n\nServings 16\n\n### INGREDIENTS:\n- 1 whole duck about 6 pounds\n\n#### for spice rub\n- 2 tablespoons kosher salt\n- 2 generous teaspoons freshly ground black pepper\n- 2 heaping teaspoons dried thyme\n\n#### for the aromatics\n- 12 cloves garlic crushed and peeled\n- 3- inch knob of fresh ginger don’t worry about peeling, sliced into quarter inch pieces\n- 3-4 bay leaves\n- peel from an orange no white pith\n- 1 large bunch of fresh thyme\n- 1 tablespoon black peppercorns\n\n#### to assemble rillettes\n- cold duck meat\n- 1 \\&frac12; tablespoons cognac or brandy\n- 2 tablespoons room temperature unsalted butter\n- 2-3 tablespoons warm duck fat from the duck you’ve roasted\n- 2 tablespoons warm duck stock from the duck you’ve roasted\n- 2 teaspoons parsley chopped\n- 1 teaspoon orange zest\n- 1 teaspoon dijon mustarad\n- dash of cayenne pepper\n- salt and freshly ground black pepper to taste\n\n#### for (optional) garnish\n- additional orange zest\n- black pepper\n- parsley leaves\n\n#### special equipment\n- 4-6 ramekins canning jars or other half-pint sized crocks\n\n### DIRECTIONS:\n- Heat oven to 250 degrees.\n- In a small bowl mix together the kosher salt, black pepper and dried thyme. Set aside.\n- In a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns. Toss to combine with your hands. Set aside.\n- Place the duck in a roasting pan. Sprinkle the inside of the duck cavity with 1\/3 of the spice rub. Sprinkle 1\/3 on the back of the duck. With your hands, insert the potpourri fully into the duck cavity. Sprinkle duck breast with the remaining 1\/3 of the spice rub.\n- Place the duck in the oven and cook for ***7 hours***, or until the duck meat is easy to pull away from the bones. Note: this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1\/3 of the baking dish. That’s what you want.\n- Lift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate.\n- Remove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock).\n- Remove the stock\/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You’ll use a little bit of each for this recipe — the rest can be saved for other uses (plenty of duck fat\/stock recipes here).\n\n#### IF USING A STAND MIXER:\n- Transfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper. Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat.\n- Attach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes.\n\n#### IF MIXING BY HAND:\n- Use a wooden spoon and work the meat mixture into the other ingredients, until it’s a fairly smooth consistency and all the ingredients are well combined.\n- Fill half-cup ramekins or canning jars with the duck mixture. Smooth the tops with the back of a spoon.\n- Top the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat. Cover and refrigerate for several days and up to a week for the flavors to marry.\n- Serve with crackers or crostini and a cocktail\\!\n\n### NOTES:\nCrazy as it sounds — my duck yielded 4 half-pint crocks.\n\n### NUTRITION:\nCalories: 226kcal \\| Protein: 5g \\| Fat: 21g \\| Saturated Fat: 7g \\| Cholesterol: 41mg \\| Sodium: 1204mg \\| Potassium: 117mg \\| Vitamin A: 135IU \\| Vitamin C: 1\\.8mg \\| Calcium: 9mg \\| Iron: 1\\.2mg\n## Pin “Aromatic Duck Rillettes Recipe” For Later\\!\n![French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. It's a great make ahead appetizer for parties and gifting. \\#duckrecipes \\#paterecipe \\#rillettesrecipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)\n\n![French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. It's a great make ahead appetizer for parties and gifting. \\#duckrecipes \\#paterecipe \\#rillettesrecipe](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Aromatic-Duck.jpg)\n\nSaveSaveSaveSave\n\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F&t=Duck%20Rillettes%20Recipe \"Share on Facebook\")\n- Pinterest\n- [X](https:\/\/x.com\/intent\/tweet?text=French%20duck%20recipes%20can%20be%20intimidating%2C%20but%20this%20Aromatic%20Duck%20Rillettes%20Recipe%20isn%27t.%20It%27s%20a%20great%20make%20ahead%20appetizer%20for%20parties%20and%20gifting.%20&url=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F&via=garlicandzest \"Share on X\")\n- [Email](mailto:?subject=Duck%20Rillettes%20Recipe&body=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F \"Send over email\")\n\n## Post navigation\n[PreviousFried Sweet Potato Gnocchi](https:\/\/www.garlicandzest.com\/crispy-fried-sweet-potato-gnocchi-blue-cheese\/)\n\n[NextHatch Pepper Skillet Cornbread](https:\/\/www.garlicandzest.com\/hatch-pepper-skillet-cornbread-recipe\/)\n\n5 from 4 votes\n\n### Leave a Reply [Cancel reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 11 Comments\n1. **Sarah** says:\n   \n   [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-152245)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    This recipe tastes just like the rillettes we had in Montreal. Though its several steps, they weren’t hard and it makes plenty to share.\n   \n   [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-152245)\n2. **Robert B** says:\n   \n   [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142346)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Salute tout le monde! Really amazing recipie…Very low yield on my duck so ill use 2 ducks next time.\n   \n   [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142346)\n   1. **[Lisa](https:\/\/www.garlicandzest.com\/)** says:\n      \n      [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142347)\n      \n      So thrilled you enjoyed the rillettes! This is the perfect time of year to make them.\n      \n      [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142347)\n3. **Janey** says:\n   \n   [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142299)\n   \n   Hello, going to make this very soon. As to how soon will depend on how long it will last in the fridge. Is it just the week or longer please. Thank you\n   \n   [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142299)\n   1. **[Lisa](https:\/\/www.garlicandzest.com\/)** says:\n      \n      [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142302)\n      \n      It keeps for about 2 weeks.\n      \n      [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142302)\n4. **Bridget** says:\n   \n   [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142195)\n   \n   So pleased to have found your recipe for Duck Rillettes and I’m just setting out to prepare it !! How well do Rillettes freeze?  \n    Thank You!! ?\n   \n   [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142195)\n   1. **[Lisa](https:\/\/www.garlicandzest.com\/)** says:\n      \n      [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142196)\n      \n      I’ve never frozen rillettes before, but I have frozen liver pâté and it freezes well. I imagine you won’t have a problem with the rillettes.\n      \n      [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-142196)\n5. **Maja** says:\n   \n   [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-109421)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Love, love, love this recipe! I made it for Christmas and I’m already making it again, because everyone loved it so much.\n   \n   [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-109421)\n   1. **[Lisa](https:\/\/www.garlicandzest.com\/)** says:\n      \n      [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-109493)\n      \n      I’m so glad you enjoyed it Maja! One of my favorites.\n      \n      [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-109493)\n6. **[Chris @ Shared Appetite](http:\/\/sharedappetite.com\/)** says:\n   \n   [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-5115)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    This is amazing!!! The people that receive this gift from you should deem themselves incredibly lucky!!! I looooove duck rillettes\\!\n   \n   [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-5115)\n   1. **[Lisa](https:\/\/www.garlicandzest.com\/)** says:\n      \n      [at](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-5117)\n      \n      Thanks, Chris — I have a few special recipients picked out\\!\n      \n      [Reply](https:\/\/www.garlicandzest.com\/aromatic-duck-rillettes-recipe\/#comment-5117)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20225%20217'%3E%3C\/svg%3E)\n\n![](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2016\/09\/Lisa_Primary_Sidebar_About_Photo-1.jpg)\n#### Welcome\\!\nCalling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you *master the dish*. 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Recipes\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)![](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2019\/11\/almond-crescent-cookies-28-819x1024.jpg)](https:\/\/www.garlicandzest.com\/almond-crescent-cookies\/)\n\n### [Almond Crescent Cookies](https:\/\/www.garlicandzest.com\/almond-crescent-cookies\/)\n\n[![A stack of sliced pumpkin bread on a plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)![A stack of sliced pumpkin bread on a plate.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2020\/11\/pumpkin-bread-3-819x1024.jpg)](https:\/\/www.garlicandzest.com\/aunt-lynnes-famous-pumpkin-bread\/)\n\n### [Moist Pumpkin Bread Recipe](https:\/\/www.garlicandzest.com\/aunt-lynnes-famous-pumpkin-bread\/)\n\n[![dark chocolate truffles with cocoa powder.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)![dark chocolate truffles with cocoa powder.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2025\/02\/dark-chocolate-truffles-40-819x1024.jpg)](https:\/\/www.garlicandzest.com\/truffles-two-ways\/)\n\n### [Dark Chocolate Truffles](https:\/\/www.garlicandzest.com\/truffles-two-ways\/)\n\n[![Fennel apple stuffing in a casserole dish.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)![Fennel apple stuffing in a casserole dish.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2019\/10\/thanksgiving-stuffing-2-819x1024.jpg)](https:\/\/www.garlicandzest.com\/sausage-fennel-and-apple-stuffing\/)\n\n### [Apple Sausage Stuffing](https:\/\/www.garlicandzest.com\/sausage-fennel-and-apple-stuffing\/)\n\n#### Featured In\n- 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Collaborations:](https:\/\/www.garlicandzest.com\/press\/)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Looking for impressive French duck recipes that are actually pretty simple to make? Look no farther than this pate de canard. I know it sounds fancy, however, it’s actually very straightforward and isn’t THAT involved. With a potpourri of herbs, spices and a hit of cognac, aromatic duck rillettes are a perfect hors d’oeuvres with cocktails, delicious starter with a green salad and toasted baguettes or a thoughtful hostess gift. If you’re unfamiliar, you can think of this as potted meat taken to a whole other level. This rillettes recipe needs a few days of resting time, therefore make it a few days before you want to serve it.\n\n![duck and aromatics for french duck recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-9.jpg)\n\n## Familiar French Duck Recipes\nFor those who don’t know what rillettes (***pronounced ree-yet***) are, you’re probably familiar with its ***country-bumpkin American cousin***, potted meat. It’s a similar ***concept***, but the rillettes version has more depth, flavor and is SO MUCH BETTER.\n\nI’m half French (on my Mother’s side) and as a result, I’ve eaten my *fair share* of French duck recipes. From [***cassoulet***](https:\/\/www.seriouseats.com\/recipes\/2014\/10\/traditional-french-cassoulet-recipe.html) to [***confit***,](https:\/\/www.jamesbeard.org\/recipes\/duck-confit) ***duck à l’orange*** to foie gras, I’ve devoured them all and I’d really like to try this [Russian version](https:\/\/www.imagelicious.com\/blog\/braised-duck-breasts-with-apples-and-onions). One of my favorites is this aromatic duck rillettes recipe, which uses a whole slow-roasted duck for the meat, stock and fat that this aromatic duck rillettes recipe demands… and it couldn’t be any simpler to prepare.\n\n![spice rub and potpourri for flavoring the pate de canard.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-8.jpg)\n\n## Ingredients:\n- **Whole Duck** – I used a frozen duck, but if you’ve got a hunter in your life — feel free to use a fresh one.\n- **Rendered Duck Fat & Stock** naturally occurs when you roast the duck. Use a fat separator or baster to separate one from the other.\n- **Salt** – I use Diamond Crystal Kosher Salt\n- **Pepper** – freshly ground will be the most potent and flavorful.\n- **Dried Thyme** – to flavor the duck.\n- **Garlic** – fresh garlic is best.\n- **Ginger** – adds a spicy zing to the rillettes.\n- **Bay Leaves** – add to the aromatics and flavor of the duck rillettes.\n- **Orange Zest** – most of the flavor and aroma are in the outer zest of the citrus. Use a vegetable peeler to remove several strips from a fresh orange.\n- **Fresh Thyme** – for the duck cavity when roasting.\n- **Whole Peppercorns** for the bouquet garni to be inserted into the duck to roast.\n- **Cognac** – Can also substitute armagnac or sherry.\n- **Butter** – I use unsalted butter for more control of the saltiness.\n- **Parsley** – I use Italian flat leaf parsley.\n- **Dijon Mustard** – has a touch of white wine added for a milder more refined flavor.\n- **Cayenne Pepper** – just a pinch for a bit of spice.\n\nI know, it looks like a long list of ingredients, but I’ll bet you have more than half of them already in your pantry and refrigerator. Frankly, it’s all of these aromatics make the difference between a humble potted meat to a real pate de canard.\n\n![stuffing duck for pate de canard (aka potted meat)](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes1-4.jpg)\n\n## Sourcing A Duck\nThe hardest part about this rillettes recipe was finding a duck. They don’t keep them front and center in the meat department and depending on where you live, you may have to order one. This one came from my local market, buried next to the turkeys and cornish game hens. Defrost the duck the day before you begin (and you can toss out that orange sauce packet — you won’t need it for this French duck recipe)\\!\n\n## Preparing Pate De Canard\nI modified [Chef John’s recipe](http:\/\/foodwishes.blogspot.com\/2014\/09\/duck-rillettes-like-duck-butter-with.html) for technique (*I found this streamlined method to be easier*), but you can check out his [video](https:\/\/www.youtube.com\/watch?v=mb-pXczfe7A) to see how he does it.\n\n![roasting the duck for aromatic duck rillettes recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-819x1024.jpg)\n\n## Making Duck Rillettes\n*This recipe takes 2 days to make, primarily because the duck takes 7 hours to cook and you want to give the duck fat and stock to separate into two distinct layers in the refrigerator. Trust me, it’s easier this way.*\n\n- Mix together the salt, pepper and dried thyme for the duck rub.\n- Combine the garlic, ginger, bay leaves, orange rind, fresh thyme and peppercorns for the potpourri.\n- Place the duck in a roasting pan and generously season the outside of the duck with the rub.\n- Fill the duck cavity with the potpourri.\n- Roast in a very low oven for 7 hours or until the duck is very tender and the fat and jus have rendered.\n- Remove the flesh from the duck and place the meat in a storage container. Refrigerate overnight.\n- Strain the drippings. In order to continue to the next step in the french duck recipe, you’ll need to separate the fat from the jus.\n\n![separating duck stock and duck fat in a jar for potted meat.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-copy-819x1024.jpg)\n\nLook at the liquids given off by slow roasting the aromatic duck! The bottom portion is pure duck broth and the top is the separated fat. You need both of them for the pate de canard.\n\n## Separating Aromatic Duck Broth From Fat\nThere are a few ways to accomplish this…\n\n1. Pour the juices into a glass measuring cup and spoon the floating fat from the top by dipping the spoon just below the surface and letting it fill with fat. Transfer fat to another container.\n2. If you have a gravy separator, use it here, it will automatically separate the two layers of aromatic duck jus and fat.\n3. Refrigerate it. By refrigerating, the fat and jus will solidify. The fat turns solid and milky while the jus is jellied and rich. It’s easy to scoop the fat from the top and because you can actually SEE the difference between the layers, it’s much easier. This is my preferred method.\n\n![blending duck meat with aromatics and flavorings in the french duck recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-copy-3.jpg)\n\n## Assembling Aromatic Duck Rillettes Recipe\n- The next day, scoop the solidified duck fat off the top of the stock and transfer to a small bowl.\n- Combine the duck meat, cognac, orange zest, butter, parsley, dijon mustard, cayenne pepper with some of the warmed duck fat and duck stock. Mix in a stand mixer or by hand until everything is well combined.\n- Transfer the duck rillettes to ramekins or storage jars (makes a great holiday gift).\n- Garnish with a bit of parsley or thin orange peel and spoon warm duck fat over the top to seal. Cover and refrigerate for a few days or up to a week.\n- Serve with crackers, french bread or crostini with cocktails.\n\n![filling ramekins with pate de canard or aromatic duck rillettes recipe.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Untitled-design-10-copy-4.jpg)\n\n## Best Containers For Storing & Gifting Pate De Canard\nIf you’re making this French potted meat to serve at your own party or get together, use white porcelain ramekins to serve it in. However, if you’re planning on gifting the pate de canard for a holiday present or some other occasion, look for mini Heremes jars or Weck mold jars for a beautiful presentation.\n\n![Topping potted meat with warm duck fat to seal.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes1.jpg)\n\n## Plan Ahead\nThe flavors will deepen over the course of several days, so I like to make this rillettes recipe three to four days, or even up to a week before I’m planning on serving or gifting the French potted meat.\n\n![serving rillettes recipe with crackers and bubbly.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes-23.jpg)\n\n## Don’t Serve Rillettes Cold\nLet the rillettes sit out for half an hour or so to come to room temperature before digging in. The duck fat will naturally soften to that melt in your mouth consistency and let the flavors really shine through. This aromatic duck is delicious spread on crostini and served with a crisp bubbly wine.\n\n![smearing potted meat on a cracker.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes-25.jpg)\n\n## Ideas For Gifting Aromatic Duck Rillettes\nIf you happen to be gifting a jar or two of these tasty spreads here’s 3 ways to do it:\n\n***Inexpensive:*** Package in a nice jar with a ribbon or bow and give with a sleeve of good crackers.\n\n***Moderate:*** Start with the “Inexpensive” idea, but also include a serving tray and good spreader knife.\n\n***The Sky’s The Limit:*** Start with the “Moderate” option and add a really good bottle of bubbly.\n\n### More Pates and Rillettes Recipes:\n- [Veal and Pork Country Pâté](https:\/\/www.garlicandzest.com\/veal-and-pork-country-pate\/)\n- [Pork Rillettes](https:\/\/www.garlicandzest.com\/pork-rillettes\/)\n- [Madou’s Pâté De Campagne](https:\/\/www.garlicandzest.com\/madous-pate-de-campagne\/)\n\n![Gifting French duck recipe in a pretty jar.](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/duck-rillettes-27.jpg)\n\n## Aromatic Duck Rillettes Recipe\nThese rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!)\n\nCourse Appetizer\n\nCuisine French\n\nKeyword duck, pate\n\nPrep Time 1 hour  30 minutes\n\nCook Time 7 hours\n\nServings 16\n\n- 1 whole duck about 6 pounds\n\n#### for spice rub\n- 2 tablespoons kosher salt\n- 2 generous teaspoons freshly ground black pepper\n- 2 heaping teaspoons dried thyme\n\n#### for the aromatics\n- 12 cloves garlic crushed and peeled\n- 3- inch knob of fresh ginger don’t worry about peeling, sliced into quarter inch pieces\n- 3-4 bay leaves\n- peel from an orange no white pith\n- 1 large bunch of fresh thyme\n- 1 tablespoon black peppercorns\n\n#### to assemble rillettes\n- cold duck meat\n- 1 \\&frac12; tablespoons cognac or brandy\n- 2 tablespoons room temperature unsalted butter\n- 2-3 tablespoons warm duck fat from the duck you’ve roasted\n- 2 tablespoons warm duck stock from the duck you’ve roasted\n- 2 teaspoons parsley chopped\n- 1 teaspoon orange zest\n- 1 teaspoon dijon mustarad\n- dash of cayenne pepper\n- salt and freshly ground black pepper to taste\n\n#### for (optional) garnish\n- additional orange zest\n- black pepper\n- parsley leaves\n\n#### special equipment\n- 4-6 ramekins canning jars or other half-pint sized crocks\n\n- Heat oven to 250 degrees.\n- In a small bowl mix together the kosher salt, black pepper and dried thyme. Set aside.\n- In a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns. Toss to combine with your hands. Set aside.\n- Place the duck in a roasting pan. Sprinkle the inside of the duck cavity with 1\/3 of the spice rub. Sprinkle 1\/3 on the back of the duck. With your hands, insert the potpourri fully into the duck cavity. Sprinkle duck breast with the remaining 1\/3 of the spice rub.\n- Place the duck in the oven and cook for ***7 hours***, or until the duck meat is easy to pull away from the bones. Note: this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1\/3 of the baking dish. That’s what you want.\n- Lift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate.\n- Remove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock).\n- Remove the stock\/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You’ll use a little bit of each for this recipe — the rest can be saved for other uses (plenty of duck fat\/stock recipes here).\n\n#### IF USING A STAND MIXER:\n- Transfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper. Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat.\n- Attach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes.\n\n#### IF MIXING BY HAND:\n- Use a wooden spoon and work the meat mixture into the other ingredients, until it’s a fairly smooth consistency and all the ingredients are well combined.\n- Fill half-cup ramekins or canning jars with the duck mixture. Smooth the tops with the back of a spoon.\n- Top the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat. Cover and refrigerate for several days and up to a week for the flavors to marry.\n- Serve with crackers or crostini and a cocktail\\!\n\nCrazy as it sounds — my duck yielded 4 half-pint crocks.\n\nCalories: 226kcal \\| Protein: 5g \\| Fat: 21g \\| Saturated Fat: 7g \\| Cholesterol: 41mg \\| Sodium: 1204mg \\| Potassium: 117mg \\| Vitamin A: 135IU \\| Vitamin C: 1\\.8mg \\| Calcium: 9mg \\| Iron: 1\\.2mg\n## Pin “Aromatic Duck Rillettes Recipe” For Later\\!\n![French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. It's a great make ahead appetizer for parties and gifting. \\#duckrecipes \\#paterecipe \\#rillettesrecipe](https:\/\/www.garlicandzest.com\/wp-content\/uploads\/2014\/12\/Aromatic-Duck.jpg)","meta_canonical":null}

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Meta Title	Duck Rillettes Recipe - Garlic & Zest
Meta Description	French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. Pate de canard is a French version of potted meat & it's AH-MAZING!
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Boilerpipe Text	Looking for impressive French duck recipes that are actually pretty simple to make? Look no farther than this pate de canard. I know it sounds fancy, however, it’s actually very straightforward and isn’t THAT involved. With a potpourri of herbs, spices and a hit of cognac, aromatic duck rillettes are a perfect hors d’oeuvres with cocktails, delicious starter with a green salad and toasted baguettes or a thoughtful hostess gift. If you’re unfamiliar, you can think of this as potted meat taken to a whole other level. This rillettes recipe needs a few days of resting time, therefore make it a few days before you want to serve it. Familiar French Duck Recipes For those who don’t know what rillettes ( pronounced ree-yet ) are, you’re probably familiar with its country-bumpkin American cousin , potted meat. It’s a similar concept , but the rillettes version has more depth, flavor and is SO MUCH BETTER. I’m half French (on my Mother’s side) and as a result, I’ve eaten my fair share of French duck recipes. From cassoulet to confit , duck à l’orange to foie gras, I’ve devoured them all and I’d really like to try this Russian version . One of my favorites is this aromatic duck rillettes recipe, which uses a whole slow-roasted duck for the meat, stock and fat that this aromatic duck rillettes recipe demands… and it couldn’t be any simpler to prepare. Ingredients: Whole Duck – I used a frozen duck, but if you’ve got a hunter in your life — feel free to use a fresh one. Rendered Duck Fat & Stock naturally occurs when you roast the duck. Use a fat separator or baster to separate one from the other. Salt – I use Diamond Crystal Kosher Salt Pepper – freshly ground will be the most potent and flavorful. Dried Thyme – to flavor the duck. Garlic – fresh garlic is best. Ginger – adds a spicy zing to the rillettes. Bay Leaves – add to the aromatics and flavor of the duck rillettes. Orange Zest – most of the flavor and aroma are in the outer zest of the citrus. Use a vegetable peeler to remove several strips from a fresh orange. Fresh Thyme – for the duck cavity when roasting. Whole Peppercorns for the bouquet garni to be inserted into the duck to roast. Cognac – Can also substitute armagnac or sherry. Butter – I use unsalted butter for more control of the saltiness. Parsley – I use Italian flat leaf parsley. Dijon Mustard – has a touch of white wine added for a milder more refined flavor. Cayenne Pepper – just a pinch for a bit of spice. I know, it looks like a long list of ingredients, but I’ll bet you have more than half of them already in your pantry and refrigerator. Frankly, it’s all of these aromatics make the difference between a humble potted meat to a real pate de canard. Sourcing A Duck The hardest part about this rillettes recipe was finding a duck. They don’t keep them front and center in the meat department and depending on where you live, you may have to order one. This one came from my local market, buried next to the turkeys and cornish game hens. Defrost the duck the day before you begin (and you can toss out that orange sauce packet — you won’t need it for this French duck recipe)! Preparing Pate De Canard I modified Chef John’s recipe for technique ( I found this streamlined method to be easier ), but you can check out his video to see how he does it. Making Duck Rillettes This recipe takes 2 days to make, primarily because the duck takes 7 hours to cook and you want to give the duck fat and stock to separate into two distinct layers in the refrigerator. Trust me, it’s easier this way. Mix together the salt, pepper and dried thyme for the duck rub. Combine the garlic, ginger, bay leaves, orange rind, fresh thyme and peppercorns for the potpourri. Place the duck in a roasting pan and generously season the outside of the duck with the rub. Fill the duck cavity with the potpourri. Roast in a very low oven for 7 hours or until the duck is very tender and the fat and jus have rendered. Remove the flesh from the duck and place the meat in a storage container. Refrigerate overnight. Strain the drippings. In order to continue to the next step in the french duck recipe, you’ll need to separate the fat from the jus. Look at the liquids given off by slow roasting the aromatic duck! The bottom portion is pure duck broth and the top is the separated fat. You need both of them for the pate de canard. Separating Aromatic Duck Broth From Fat There are a few ways to accomplish this… Pour the juices into a glass measuring cup and spoon the floating fat from the top by dipping the spoon just below the surface and letting it fill with fat. Transfer fat to another container. If you have a gravy separator, use it here, it will automatically separate the two layers of aromatic duck jus and fat. Refrigerate it. By refrigerating, the fat and jus will solidify. The fat turns solid and milky while the jus is jellied and rich. It’s easy to scoop the fat from the top and because you can actually SEE the difference between the layers, it’s much easier. This is my preferred method. Assembling Aromatic Duck Rillettes Recipe The next day, scoop the solidified duck fat off the top of the stock and transfer to a small bowl. Combine the duck meat, cognac, orange zest, butter, parsley, dijon mustard, cayenne pepper with some of the warmed duck fat and duck stock. Mix in a stand mixer or by hand until everything is well combined. Transfer the duck rillettes to ramekins or storage jars (makes a great holiday gift). Garnish with a bit of parsley or thin orange peel and spoon warm duck fat over the top to seal. Cover and refrigerate for a few days or up to a week. Serve with crackers, french bread or crostini with cocktails. Best Containers For Storing & Gifting Pate De Canard If you’re making this French potted meat to serve at your own party or get together, use white porcelain ramekins to serve it in. However, if you’re planning on gifting the pate de canard for a holiday present or some other occasion, look for mini Heremes jars or Weck mold jars for a beautiful presentation. Plan Ahead The flavors will deepen over the course of several days, so I like to make this rillettes recipe three to four days, or even up to a week before I’m planning on serving or gifting the French potted meat. Don’t Serve Rillettes Cold Let the rillettes sit out for half an hour or so to come to room temperature before digging in. The duck fat will naturally soften to that melt in your mouth consistency and let the flavors really shine through. This aromatic duck is delicious spread on crostini and served with a crisp bubbly wine. Ideas For Gifting Aromatic Duck Rillettes If you happen to be gifting a jar or two of these tasty spreads here’s 3 ways to do it: Inexpensive: Package in a nice jar with a ribbon or bow and give with a sleeve of good crackers. Moderate: Start with the “Inexpensive” idea, but also include a serving tray and good spreader knife. The Sky’s The Limit: Start with the “Moderate” option and add a really good bottle of bubbly. More Pates and Rillettes Recipes: Veal and Pork Country Pâté Pork Rillettes Madou’s Pâté De Campagne Aromatic Duck Rillettes Recipe These rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!) Course Appetizer Cuisine French Keyword duck, pate Prep Time 1 hour 30 minutes Cook Time 7 hours Servings 16 1 whole duck about 6 pounds for spice rub 2 tablespoons kosher salt 2 generous teaspoons freshly ground black pepper 2 heaping teaspoons dried thyme for the aromatics 12 cloves garlic crushed and peeled 3- inch knob of fresh ginger don’t worry about peeling, sliced into quarter inch pieces 3-4 bay leaves peel from an orange no white pith 1 large bunch of fresh thyme 1 tablespoon black peppercorns to assemble rillettes cold duck meat 1 ½ tablespoons cognac or brandy 2 tablespoons room temperature unsalted butter 2-3 tablespoons warm duck fat from the duck you’ve roasted 2 tablespoons warm duck stock from the duck you’ve roasted 2 teaspoons parsley chopped 1 teaspoon orange zest 1 teaspoon dijon mustarad dash of cayenne pepper salt and freshly ground black pepper to taste for (optional) garnish additional orange zest black pepper parsley leaves special equipment 4-6 ramekins canning jars or other half-pint sized crocks Heat oven to 250 degrees. In a small bowl mix together the kosher salt, black pepper and dried thyme. Set aside. In a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns. Toss to combine with your hands. Set aside. Place the duck in a roasting pan. Sprinkle the inside of the duck cavity with 1/3 of the spice rub. Sprinkle 1/3 on the back of the duck. With your hands, insert the potpourri fully into the duck cavity. Sprinkle duck breast with the remaining 1/3 of the spice rub. Place the duck in the oven and cook for 7 hours , or until the duck meat is easy to pull away from the bones. Note: this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1/3 of the baking dish. That’s what you want. Lift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate. Remove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock). Remove the stock/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You’ll use a little bit of each for this recipe — the rest can be saved for other uses (plenty of duck fat/stock recipes here). IF USING A STAND MIXER: Transfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper. Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat. Attach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes. IF MIXING BY HAND: Use a wooden spoon and work the meat mixture into the other ingredients, until it’s a fairly smooth consistency and all the ingredients are well combined. Fill half-cup ramekins or canning jars with the duck mixture. Smooth the tops with the back of a spoon. Top the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat. Cover and refrigerate for several days and up to a week for the flavors to marry. Serve with crackers or crostini and a cocktail! Crazy as it sounds — my duck yielded 4 half-pint crocks. Calories: 226 kcal \| Protein: 5 g \| Fat: 21 g \| Saturated Fat: 7 g \| Cholesterol: 41 mg \| Sodium: 1204 mg \| Potassium: 117 mg \| Vitamin A: 135 IU \| Vitamin C: 1.8 mg \| Calcium: 9 mg \| Iron: 1.2 mg Pin “Aromatic Duck Rillettes Recipe” For Later!
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Look no farther than this pate de canard. I know it sounds fancy, however, it’s actually very straightforward and isn’t THAT involved. With a potpourri of herbs, spices and a hit of cognac, aromatic duck rillettes are a perfect hors d’oeuvres with cocktails, delicious starter with a green salad and toasted baguettes or a thoughtful hostess gift. If you’re unfamiliar, you can think of this as potted meat taken to a whole other level. This rillettes recipe needs a few days of resting time, therefore make it a few days before you want to serve it. ![duck and aromatics for french duck recipe.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20750'%3E%3C/svg%3E) ![duck and aromatics for french duck recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-9.jpg) ## Familiar French Duck Recipes For those who don’t know what rillettes (*pronounced ree-yet) are, you’re probably familiar with its country-bumpkin American cousin, potted meat. It’s a similar concept, but the rillettes version has more depth, flavor and is SO MUCH BETTER. I’m half French (on my Mother’s side) and as a result, I’ve eaten my fair share* of French duck recipes. From [*cassoulet](https://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html) to [confit,](https://www.jamesbeard.org/recipes/duck-confit) duck à l’orange* to foie gras, I’ve devoured them all and I’d really like to try this [Russian version](https://www.imagelicious.com/blog/braised-duck-breasts-with-apples-and-onions). One of my favorites is this aromatic duck rillettes recipe, which uses a whole slow-roasted duck for the meat, stock and fat that this aromatic duck rillettes recipe demands… and it couldn’t be any simpler to prepare. ![spice rub and potpourri for flavoring the pate de canard.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201000'%3E%3C/svg%3E) ![spice rub and potpourri for flavoring the pate de canard.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-8.jpg) ## Ingredients: - Whole Duck – I used a frozen duck, but if you’ve got a hunter in your life — feel free to use a fresh one. - Rendered Duck Fat & Stock naturally occurs when you roast the duck. Use a fat separator or baster to separate one from the other. - Salt – I use Diamond Crystal Kosher Salt - Pepper – freshly ground will be the most potent and flavorful. - Dried Thyme – to flavor the duck. - Garlic – fresh garlic is best. - Ginger – adds a spicy zing to the rillettes. - Bay Leaves – add to the aromatics and flavor of the duck rillettes. - Orange Zest – most of the flavor and aroma are in the outer zest of the citrus. Use a vegetable peeler to remove several strips from a fresh orange. - Fresh Thyme – for the duck cavity when roasting. - Whole Peppercorns for the bouquet garni to be inserted into the duck to roast. - Cognac – Can also substitute armagnac or sherry. - Butter – I use unsalted butter for more control of the saltiness. - Parsley – I use Italian flat leaf parsley. - Dijon Mustard – has a touch of white wine added for a milder more refined flavor. - Cayenne Pepper – just a pinch for a bit of spice. I know, it looks like a long list of ingredients, but I’ll bet you have more than half of them already in your pantry and refrigerator. Frankly, it’s all of these aromatics make the difference between a humble potted meat to a real pate de canard. ![stuffing duck for pate de canard (aka potted meat)](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20902'%3E%3C/svg%3E) ![stuffing duck for pate de canard (aka potted meat)](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes1-4.jpg) ## Sourcing A Duck The hardest part about this rillettes recipe was finding a duck. They don’t keep them front and center in the meat department and depending on where you live, you may have to order one. This one came from my local market, buried next to the turkeys and cornish game hens. Defrost the duck the day before you begin (and you can toss out that orange sauce packet — you won’t need it for this French duck recipe)\! ## Preparing Pate De Canard I modified [Chef John’s recipe](http://foodwishes.blogspot.com/2014/09/duck-rillettes-like-duck-butter-with.html) for technique (I found this streamlined method to be easier), but you can check out his [video](https://www.youtube.com/watch?v=mb-pXczfe7A) to see how he does it. ![roasting the duck for aromatic duck rillettes recipe.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) ![roasting the duck for aromatic duck rillettes recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-819x1024.jpg) ## Making Duck Rillettes This recipe takes 2 days to make, primarily because the duck takes 7 hours to cook and you want to give the duck fat and stock to separate into two distinct layers in the refrigerator. Trust me, it’s easier this way. - Mix together the salt, pepper and dried thyme for the duck rub. - Combine the garlic, ginger, bay leaves, orange rind, fresh thyme and peppercorns for the potpourri. - Place the duck in a roasting pan and generously season the outside of the duck with the rub. - Fill the duck cavity with the potpourri. - Roast in a very low oven for 7 hours or until the duck is very tender and the fat and jus have rendered. - Remove the flesh from the duck and place the meat in a storage container. Refrigerate overnight. - Strain the drippings. In order to continue to the next step in the french duck recipe, you’ll need to separate the fat from the jus. ![separating duck stock and duck fat in a jar for potted meat.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) ![separating duck stock and duck fat in a jar for potted meat.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-copy-819x1024.jpg) Look at the liquids given off by slow roasting the aromatic duck! The bottom portion is pure duck broth and the top is the separated fat. You need both of them for the pate de canard. ## Separating Aromatic Duck Broth From Fat There are a few ways to accomplish this… 1. Pour the juices into a glass measuring cup and spoon the floating fat from the top by dipping the spoon just below the surface and letting it fill with fat. Transfer fat to another container. 2. If you have a gravy separator, use it here, it will automatically separate the two layers of aromatic duck jus and fat. 3. Refrigerate it. By refrigerating, the fat and jus will solidify. The fat turns solid and milky while the jus is jellied and rich. It’s easy to scoop the fat from the top and because you can actually SEE the difference between the layers, it’s much easier. This is my preferred method. ![blending duck meat with aromatics and flavorings in the french duck recipe.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201000'%3E%3C/svg%3E) ![blending duck meat with aromatics and flavorings in the french duck recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-copy-3.jpg) ## Assembling Aromatic Duck Rillettes Recipe - The next day, scoop the solidified duck fat off the top of the stock and transfer to a small bowl. - Combine the duck meat, cognac, orange zest, butter, parsley, dijon mustard, cayenne pepper with some of the warmed duck fat and duck stock. Mix in a stand mixer or by hand until everything is well combined. - Transfer the duck rillettes to ramekins or storage jars (makes a great holiday gift). - Garnish with a bit of parsley or thin orange peel and spoon warm duck fat over the top to seal. Cover and refrigerate for a few days or up to a week. - Serve with crackers, french bread or crostini with cocktails. ![filling ramekins with pate de canard or aromatic duck rillettes recipe.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20750'%3E%3C/svg%3E) ![filling ramekins with pate de canard or aromatic duck rillettes recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-copy-4.jpg) ## Best Containers For Storing & Gifting Pate De Canard If you’re making this French potted meat to serve at your own party or get together, use white porcelain ramekins to serve it in. However, if you’re planning on gifting the pate de canard for a holiday present or some other occasion, look for mini Heremes jars or Weck mold jars for a beautiful presentation. ![Topping potted meat with warm duck fat to seal.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20902'%3E%3C/svg%3E) ![Topping potted meat with warm duck fat to seal.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes1.jpg) ## Plan Ahead The flavors will deepen over the course of several days, so I like to make this rillettes recipe three to four days, or even up to a week before I’m planning on serving or gifting the French potted meat. ![serving rillettes recipe with crackers and bubbly.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20902'%3E%3C/svg%3E) ![serving rillettes recipe with crackers and bubbly.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes-23.jpg) ## Don’t Serve Rillettes Cold Let the rillettes sit out for half an hour or so to come to room temperature before digging in. The duck fat will naturally soften to that melt in your mouth consistency and let the flavors really shine through. This aromatic duck is delicious spread on crostini and served with a crisp bubbly wine. ![smearing potted meat on a cracker.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20902'%3E%3C/svg%3E) ![smearing potted meat on a cracker.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes-25.jpg) ## Ideas For Gifting Aromatic Duck Rillettes If you happen to be gifting a jar or two of these tasty spreads here’s 3 ways to do it: *Inexpensive:* Package in a nice jar with a ribbon or bow and give with a sleeve of good crackers. *Moderate:* Start with the “Inexpensive” idea, but also include a serving tray and good spreader knife. *The Sky’s The Limit:* Start with the “Moderate” option and add a really good bottle of bubbly. ### More Pates and Rillettes Recipes: - [Veal and Pork Country Pâté](https://www.garlicandzest.com/veal-and-pork-country-pate/) - [Pork Rillettes](https://www.garlicandzest.com/pork-rillettes/) - [Madou’s Pâté De Campagne](https://www.garlicandzest.com/madous-pate-de-campagne/) ![Gifting French duck recipe in a pretty jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20902'%3E%3C/svg%3E) ![Gifting French duck recipe in a pretty jar.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes-27.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E) ![](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes-28.jpg) [Print](https://www.garlicandzest.com/wprm_print/aromatic-duck-rillettes-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F&media=https%3A%2F%2Fwww.garlicandzest.com%2Fwp-content%2Fuploads%2F2014%2F12%2Fduck-rillettes-28.jpg&description=Aromatic+Duck+Rillettes+Recipe&is_video=false) [Save](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/) [Saved\!](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/) 5 from 4 votes ## Aromatic Duck Rillettes Recipe These rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!) Author: [Lisa Lotts](https://www.garlicandzest.com/about/) Course Appetizer Cuisine French Keyword duck, pate Prep Time 1 hour hour 30 minutes minutes Cook Time 7 hours hours Servings 16 ### INGREDIENTS: - 1 whole duck about 6 pounds #### for spice rub - 2 tablespoons kosher salt - 2 generous teaspoons freshly ground black pepper - 2 heaping teaspoons dried thyme #### for the aromatics - 12 cloves garlic crushed and peeled - 3- inch knob of fresh ginger don’t worry about peeling, sliced into quarter inch pieces - 3-4 bay leaves - peel from an orange no white pith - 1 large bunch of fresh thyme - 1 tablespoon black peppercorns #### to assemble rillettes - cold duck meat - 1 \½ tablespoons cognac or brandy - 2 tablespoons room temperature unsalted butter - 2-3 tablespoons warm duck fat from the duck you’ve roasted - 2 tablespoons warm duck stock from the duck you’ve roasted - 2 teaspoons parsley chopped - 1 teaspoon orange zest - 1 teaspoon dijon mustarad - dash of cayenne pepper - salt and freshly ground black pepper to taste #### for (optional) garnish - additional orange zest - black pepper - parsley leaves #### special equipment - 4-6 ramekins canning jars or other half-pint sized crocks ### DIRECTIONS: - Heat oven to 250 degrees. - In a small bowl mix together the kosher salt, black pepper and dried thyme. Set aside. - In a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns. Toss to combine with your hands. Set aside. - Place the duck in a roasting pan. Sprinkle the inside of the duck cavity with 1/3 of the spice rub. Sprinkle 1/3 on the back of the duck. With your hands, insert the potpourri fully into the duck cavity. Sprinkle duck breast with the remaining 1/3 of the spice rub. - Place the duck in the oven and cook for *7 hours, or until the duck meat is easy to pull away from the bones. Note: this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1/3 of the baking dish. That’s what you want. - Lift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate. - Remove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock). - Remove the stock/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You’ll use a little bit of each for this recipe — the rest can be saved for other uses (plenty of duck fat/stock recipes here). #### IF USING A STAND MIXER: - Transfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper. Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat. - Attach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes. #### IF MIXING BY HAND: - Use a wooden spoon and work the meat mixture into the other ingredients, until it’s a fairly smooth consistency and all the ingredients are well combined. - Fill half-cup ramekins or canning jars with the duck mixture. Smooth the tops with the back of a spoon. - Top the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat. Cover and refrigerate for several days and up to a week for the flavors to marry. - Serve with crackers or crostini and a cocktail\! ### NOTES: Crazy as it sounds — my duck yielded 4 half-pint crocks. ### NUTRITION: Calories: 226kcal \\| Protein: 5g \\| Fat: 21g \\| Saturated Fat: 7g \\| Cholesterol: 41mg \\| Sodium: 1204mg \\| Potassium: 117mg \\| Vitamin A: 135IU \\| Vitamin C: 1\.8mg \\| Calcium: 9mg \\| Iron: 1\.2mg ## Pin “Aromatic Duck Rillettes Recipe” For Later\! ![French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. It's a great make ahead appetizer for parties and gifting. \#duckrecipes \#paterecipe \#rillettesrecipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20900'%3E%3C/svg%3E) ![French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. It's a great make ahead appetizer for parties and gifting. \#duckrecipes \#paterecipe \#rillettesrecipe](https://www.garlicandzest.com/wp-content/uploads/2014/12/Aromatic-Duck.jpg) SaveSaveSaveSave - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F&t=Duck%20Rillettes%20Recipe "Share on Facebook") - Pinterest - [X](https://x.com/intent/tweet?text=French%20duck%20recipes%20can%20be%20intimidating%2C%20but%20this%20Aromatic%20Duck%20Rillettes%20Recipe%20isn%27t.%20It%27s%20a%20great%20make%20ahead%20appetizer%20for%20parties%20and%20gifting.%20&url=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F&via=garlicandzest "Share on X") - [Email](mailto:?subject=Duck%20Rillettes%20Recipe&body=https%3A%2F%2Fwww.garlicandzest.com%2Faromatic-duck-rillettes-recipe%2F "Send over email") ## Post navigation [PreviousFried Sweet Potato Gnocchi](https://www.garlicandzest.com/crispy-fried-sweet-potato-gnocchi-blue-cheese/) [NextHatch Pepper Skillet Cornbread](https://www.garlicandzest.com/hatch-pepper-skillet-cornbread-recipe/) 5 from 4 votes ### Leave a Reply [Cancel reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 11 Comments 1. Sarah* says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-152245) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This recipe tastes just like the rillettes we had in Montreal. Though its several steps, they weren’t hard and it makes plenty to share. [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-152245) 2. Robert B says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142346) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Salute tout le monde! Really amazing recipie…Very low yield on my duck so ill use 2 ducks next time. [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142346) 1. [Lisa](https://www.garlicandzest.com/) says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142347) So thrilled you enjoyed the rillettes! This is the perfect time of year to make them. [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142347) 3. Janey says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142299) Hello, going to make this very soon. As to how soon will depend on how long it will last in the fridge. Is it just the week or longer please. Thank you [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142299) 1. [Lisa](https://www.garlicandzest.com/) says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142302) It keeps for about 2 weeks. [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142302) 4. Bridget says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142195) So pleased to have found your recipe for Duck Rillettes and I’m just setting out to prepare it !! How well do Rillettes freeze? Thank You!! ? [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142195) 1. [Lisa](https://www.garlicandzest.com/) says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142196) I’ve never frozen rillettes before, but I have frozen liver pâté and it freezes well. I imagine you won’t have a problem with the rillettes. [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-142196) 5. Maja says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-109421) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Love, love, love this recipe! I made it for Christmas and I’m already making it again, because everyone loved it so much. [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-109421) 1. [Lisa](https://www.garlicandzest.com/) says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-109493) I’m so glad you enjoyed it Maja! One of my favorites. [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-109493) 6. [Chris @ Shared Appetite](http://sharedappetite.com/) says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-5115) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is amazing!!! The people that receive this gift from you should deem themselves incredibly lucky!!! I looooove duck rillettes\! [Reply](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-5115) 1. [Lisa](https://www.garlicandzest.com/) says: [at](https://www.garlicandzest.com/aromatic-duck-rillettes-recipe/#comment-5117) Thanks, Chris — I have a few special recipients picked out\! 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Readable Markdown	Looking for impressive French duck recipes that are actually pretty simple to make? Look no farther than this pate de canard. I know it sounds fancy, however, it’s actually very straightforward and isn’t THAT involved. With a potpourri of herbs, spices and a hit of cognac, aromatic duck rillettes are a perfect hors d’oeuvres with cocktails, delicious starter with a green salad and toasted baguettes or a thoughtful hostess gift. If you’re unfamiliar, you can think of this as potted meat taken to a whole other level. This rillettes recipe needs a few days of resting time, therefore make it a few days before you want to serve it. ![duck and aromatics for french duck recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-9.jpg) ## Familiar French Duck Recipes For those who don’t know what rillettes (*pronounced ree-yet) are, you’re probably familiar with its country-bumpkin American cousin, potted meat. It’s a similar concept, but the rillettes version has more depth, flavor and is SO MUCH BETTER. I’m half French (on my Mother’s side) and as a result, I’ve eaten my fair share* of French duck recipes. From [*cassoulet](https://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html) to [confit,](https://www.jamesbeard.org/recipes/duck-confit) duck à l’orange* to foie gras, I’ve devoured them all and I’d really like to try this [Russian version](https://www.imagelicious.com/blog/braised-duck-breasts-with-apples-and-onions). One of my favorites is this aromatic duck rillettes recipe, which uses a whole slow-roasted duck for the meat, stock and fat that this aromatic duck rillettes recipe demands… and it couldn’t be any simpler to prepare. ![spice rub and potpourri for flavoring the pate de canard.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-8.jpg) ## Ingredients: - Whole Duck – I used a frozen duck, but if you’ve got a hunter in your life — feel free to use a fresh one. - Rendered Duck Fat & Stock naturally occurs when you roast the duck. Use a fat separator or baster to separate one from the other. - Salt – I use Diamond Crystal Kosher Salt - Pepper – freshly ground will be the most potent and flavorful. - Dried Thyme – to flavor the duck. - Garlic – fresh garlic is best. - Ginger – adds a spicy zing to the rillettes. - Bay Leaves – add to the aromatics and flavor of the duck rillettes. - Orange Zest – most of the flavor and aroma are in the outer zest of the citrus. Use a vegetable peeler to remove several strips from a fresh orange. - Fresh Thyme – for the duck cavity when roasting. - Whole Peppercorns for the bouquet garni to be inserted into the duck to roast. - Cognac – Can also substitute armagnac or sherry. - Butter – I use unsalted butter for more control of the saltiness. - Parsley – I use Italian flat leaf parsley. - Dijon Mustard – has a touch of white wine added for a milder more refined flavor. - Cayenne Pepper – just a pinch for a bit of spice. I know, it looks like a long list of ingredients, but I’ll bet you have more than half of them already in your pantry and refrigerator. Frankly, it’s all of these aromatics make the difference between a humble potted meat to a real pate de canard. ![stuffing duck for pate de canard (aka potted meat)](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes1-4.jpg) ## Sourcing A Duck The hardest part about this rillettes recipe was finding a duck. They don’t keep them front and center in the meat department and depending on where you live, you may have to order one. This one came from my local market, buried next to the turkeys and cornish game hens. Defrost the duck the day before you begin (and you can toss out that orange sauce packet — you won’t need it for this French duck recipe)\! ## Preparing Pate De Canard I modified [Chef John’s recipe](http://foodwishes.blogspot.com/2014/09/duck-rillettes-like-duck-butter-with.html) for technique (I found this streamlined method to be easier), but you can check out his [video](https://www.youtube.com/watch?v=mb-pXczfe7A) to see how he does it. ![roasting the duck for aromatic duck rillettes recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-819x1024.jpg) ## Making Duck Rillettes This recipe takes 2 days to make, primarily because the duck takes 7 hours to cook and you want to give the duck fat and stock to separate into two distinct layers in the refrigerator. Trust me, it’s easier this way. - Mix together the salt, pepper and dried thyme for the duck rub. - Combine the garlic, ginger, bay leaves, orange rind, fresh thyme and peppercorns for the potpourri. - Place the duck in a roasting pan and generously season the outside of the duck with the rub. - Fill the duck cavity with the potpourri. - Roast in a very low oven for 7 hours or until the duck is very tender and the fat and jus have rendered. - Remove the flesh from the duck and place the meat in a storage container. Refrigerate overnight. - Strain the drippings. In order to continue to the next step in the french duck recipe, you’ll need to separate the fat from the jus. ![separating duck stock and duck fat in a jar for potted meat.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-copy-819x1024.jpg) Look at the liquids given off by slow roasting the aromatic duck! The bottom portion is pure duck broth and the top is the separated fat. You need both of them for the pate de canard. ## Separating Aromatic Duck Broth From Fat There are a few ways to accomplish this… 1. Pour the juices into a glass measuring cup and spoon the floating fat from the top by dipping the spoon just below the surface and letting it fill with fat. Transfer fat to another container. 2. If you have a gravy separator, use it here, it will automatically separate the two layers of aromatic duck jus and fat. 3. Refrigerate it. By refrigerating, the fat and jus will solidify. The fat turns solid and milky while the jus is jellied and rich. It’s easy to scoop the fat from the top and because you can actually SEE the difference between the layers, it’s much easier. This is my preferred method. ![blending duck meat with aromatics and flavorings in the french duck recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-copy-3.jpg) ## Assembling Aromatic Duck Rillettes Recipe - The next day, scoop the solidified duck fat off the top of the stock and transfer to a small bowl. - Combine the duck meat, cognac, orange zest, butter, parsley, dijon mustard, cayenne pepper with some of the warmed duck fat and duck stock. Mix in a stand mixer or by hand until everything is well combined. - Transfer the duck rillettes to ramekins or storage jars (makes a great holiday gift). - Garnish with a bit of parsley or thin orange peel and spoon warm duck fat over the top to seal. Cover and refrigerate for a few days or up to a week. - Serve with crackers, french bread or crostini with cocktails. ![filling ramekins with pate de canard or aromatic duck rillettes recipe.](https://www.garlicandzest.com/wp-content/uploads/2014/12/Untitled-design-10-copy-4.jpg) ## Best Containers For Storing & Gifting Pate De Canard If you’re making this French potted meat to serve at your own party or get together, use white porcelain ramekins to serve it in. However, if you’re planning on gifting the pate de canard for a holiday present or some other occasion, look for mini Heremes jars or Weck mold jars for a beautiful presentation. ![Topping potted meat with warm duck fat to seal.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes1.jpg) ## Plan Ahead The flavors will deepen over the course of several days, so I like to make this rillettes recipe three to four days, or even up to a week before I’m planning on serving or gifting the French potted meat. ![serving rillettes recipe with crackers and bubbly.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes-23.jpg) ## Don’t Serve Rillettes Cold Let the rillettes sit out for half an hour or so to come to room temperature before digging in. The duck fat will naturally soften to that melt in your mouth consistency and let the flavors really shine through. This aromatic duck is delicious spread on crostini and served with a crisp bubbly wine. ![smearing potted meat on a cracker.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes-25.jpg) ## Ideas For Gifting Aromatic Duck Rillettes If you happen to be gifting a jar or two of these tasty spreads here’s 3 ways to do it: *Inexpensive:* Package in a nice jar with a ribbon or bow and give with a sleeve of good crackers. *Moderate:* Start with the “Inexpensive” idea, but also include a serving tray and good spreader knife. *The Sky’s The Limit:* Start with the “Moderate” option and add a really good bottle of bubbly. ### More Pates and Rillettes Recipes: - [Veal and Pork Country Pâté](https://www.garlicandzest.com/veal-and-pork-country-pate/) - [Pork Rillettes](https://www.garlicandzest.com/pork-rillettes/) - [Madou’s Pâté De Campagne](https://www.garlicandzest.com/madous-pate-de-campagne/) ![Gifting French duck recipe in a pretty jar.](https://www.garlicandzest.com/wp-content/uploads/2014/12/duck-rillettes-27.jpg) ## Aromatic Duck Rillettes Recipe These rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!) Course Appetizer Cuisine French Keyword duck, pate Prep Time 1 hour 30 minutes Cook Time 7 hours Servings 16 - 1 whole duck about 6 pounds #### for spice rub - 2 tablespoons kosher salt - 2 generous teaspoons freshly ground black pepper - 2 heaping teaspoons dried thyme #### for the aromatics - 12 cloves garlic crushed and peeled - 3- inch knob of fresh ginger don’t worry about peeling, sliced into quarter inch pieces - 3-4 bay leaves - peel from an orange no white pith - 1 large bunch of fresh thyme - 1 tablespoon black peppercorns #### to assemble rillettes - cold duck meat - 1 \½ tablespoons cognac or brandy - 2 tablespoons room temperature unsalted butter - 2-3 tablespoons warm duck fat from the duck you’ve roasted - 2 tablespoons warm duck stock from the duck you’ve roasted - 2 teaspoons parsley chopped - 1 teaspoon orange zest - 1 teaspoon dijon mustarad - dash of cayenne pepper - salt and freshly ground black pepper to taste #### for (optional) garnish - additional orange zest - black pepper - parsley leaves #### special equipment - 4-6 ramekins canning jars or other half-pint sized crocks - Heat oven to 250 degrees. - In a small bowl mix together the kosher salt, black pepper and dried thyme. Set aside. - In a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns. Toss to combine with your hands. Set aside. - Place the duck in a roasting pan. Sprinkle the inside of the duck cavity with 1/3 of the spice rub. Sprinkle 1/3 on the back of the duck. With your hands, insert the potpourri fully into the duck cavity. Sprinkle duck breast with the remaining 1/3 of the spice rub. - Place the duck in the oven and cook for *7 hours*, or until the duck meat is easy to pull away from the bones. Note: this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1/3 of the baking dish. That’s what you want. - Lift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate. - Remove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock). - Remove the stock/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You’ll use a little bit of each for this recipe — the rest can be saved for other uses (plenty of duck fat/stock recipes here). #### IF USING A STAND MIXER: - Transfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper. Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat. - Attach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes. #### IF MIXING BY HAND: - Use a wooden spoon and work the meat mixture into the other ingredients, until it’s a fairly smooth consistency and all the ingredients are well combined. - Fill half-cup ramekins or canning jars with the duck mixture. Smooth the tops with the back of a spoon. - Top the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat. Cover and refrigerate for several days and up to a week for the flavors to marry. - Serve with crackers or crostini and a cocktail\! Crazy as it sounds — my duck yielded 4 half-pint crocks. Calories: 226kcal \\| Protein: 5g \\| Fat: 21g \\| Saturated Fat: 7g \\| Cholesterol: 41mg \\| Sodium: 1204mg \\| Potassium: 117mg \\| Vitamin A: 135IU \\| Vitamin C: 1\.8mg \\| Calcium: 9mg \\| Iron: 1\.2mg ## Pin “Aromatic Duck Rillettes Recipe” For Later\! ![French duck recipes can be intimidating, but this Aromatic Duck Rillettes Recipe isn't. It's a great make ahead appetizer for parties and gifting. \#duckrecipes \#paterecipe \#rillettesrecipe](https://www.garlicandzest.com/wp-content/uploads/2014/12/Aromatic-Duck.jpg)
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