🕷️ Crawler Inspector

Welcome to our website \! # [](https://www.kitchenexile.com/) Seasonal recipes, Barbecue, local food, & no waste. ## Confit duck leg rillettes By [Kitchen Exile](https://www.blogger.com/profile/16794120120594069866 "author profile") November 10, 2015 [Duck confit](https://www.kitchenexile.com/search/label/Duck%20confit), [meat](https://www.kitchenexile.com/search/label/meat), [recipes](https://www.kitchenexile.com/search/label/recipes), [rilletes](https://www.kitchenexile.com/search/label/rilletes), [snack food](https://www.kitchenexile.com/search/label/snack%20food), [sous vide](https://www.kitchenexile.com/search/label/sous%20vide), [starter](https://www.kitchenexile.com/search/label/starter) I've always had a soft spot for confit duck. I do like to vary the recipe sometimes and make rilletes. This recipe is pretty simple and requires time, more than effort, but reaps rewards in the end. It makes a great party snack or dinner party starter. [](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZEPtC6DjQVXTrNrAb7vCYMqfCg3tMLK0__Zy9_n9vhvAFjleOJ-t2i78OaXASvf3NxL8TwcuKGdbRROmS83dOZSWmOnn_M0PTxKiKGk1ANqnU7cJGMaE4hHVKGQpqv8y_SYpcWmytzXq/s1600/PC220012.JPG) Big thanks to the guys from [BBQuality](http://www.bbquality.nl/) who kindly provided the duck legs for this recipe. 2 duck legs 200g duck or goose fat (100g for each or if using non sous vide method 500g) 10 sprigs thyme 5 Sprigs rosemary 10 garlic cloves 5 bay leaves 50g Salt **To sous Vide** You need to start this the day before Take each duck leg and salt them all over, you may not need to use all the salt stated in the recipe, just enough to cover both sides of the duck leg Place the duck in a bowl in the fridge overnight, salting helps draw the moisture out and helps preserve the leg Next day Clean off the excess salt and dry the duck leg Place the duck leg with the fat, herbs and garlic in a plastic pouch and seal with a vacuum packer Set your sous vide to 82 Celsius temp and cook for 8 hours Once cooked, the duck legs can then be allowed to cool and will keep for about a month in the fridge **Old school method** Melt the duck fat in a casserole dish and add the cleaned duck legs, herbs and garlic to the pan Place in an oven 130c fan, 140c normal and cook for 3-4 hours. Take the dish out of the oven and then allow the fat to cool and set The duck legs can be placed in a sealed jar in the fat in the fridge until you want to use them at a later date and will keep for up to a month **To make the rilletes** 2 cloves of garlic (I use the garlic that was with the duck) 2g fresh rosemary 2g fresh thyme 10g duck fat Salt and pepper to taste (you may not need the salt, as the legs have been previously salted) 20ml port or cointreau Remove the duck legs from the pouch and remove the herbs, garlic and excess fat. Remove the meat from the bones and place in a food processor with the garlic, duck fat, herbs and port/cointreau and whizz till combined Check the seasoning and add more salt and pepper if needed This can be served on crisp bread or crackers [Duck confit](https://www.kitchenexile.com/search/label/Duck%20confit), [meat](https://www.kitchenexile.com/search/label/meat), [recipes](https://www.kitchenexile.com/search/label/recipes), [rilletes](https://www.kitchenexile.com/search/label/rilletes), [snack food](https://www.kitchenexile.com/search/label/snack%20food), [sous vide](https://www.kitchenexile.com/search/label/sous%20vide), [starter](https://www.kitchenexile.com/search/label/starter) [0](https://www.kitchenexile.com/2015/11/confit-duck-leg-rilletes.html) [Newer Post](https://www.kitchenexile.com/2015/11/boeuf-not-quite-bourguignon.html "Newer Post") [Older Post](https://www.kitchenexile.com/2015/11/tastes-of-home-part-4-treacle-cake.html "Older Post") [Home](https://www.kitchenexile.com/)  #### You Might Also Like #### 0 comments ## Find a recipe ## Categories - [BBQ](https://www.kitchenexile.com/search/label/BBQ) - [Baking](https://www.kitchenexile.com/search/label/Baking) - [Dessert](https://www.kitchenexile.com/search/label/Dessert) - [Eat the Seasons](https://www.kitchenexile.com/search/label/Eat%20the%20Seasons) - [Goatober](https://www.kitchenexile.com/search/label/Goatober) - [main course](https://www.kitchenexile.com/search/label/main%20course) - [recipes](https://www.kitchenexile.com/search/label/recipes) - [starter](https://www.kitchenexile.com/search/label/starter) ## Popular Posts - [](https://www.kitchenexile.com/2022/06/kamado-joe-joe-junior-review.html) [Kamado Joe - Joe Junior review](https://www.kitchenexile.com/2022/06/kamado-joe-joe-junior-review.html) - [](https://www.kitchenexile.com/2021/03/st-johns-madeleine-recipe.html) [St John's Madeleine recipe](https://www.kitchenexile.com/2021/03/st-johns-madeleine-recipe.html) - [](https://www.kitchenexile.com/2015/03/tastes-of-home-part-3-spare-ribs-irish.html) [Tastes of Home part three - Spare ribs Irish style](https://www.kitchenexile.com/2015/03/tastes-of-home-part-3-spare-ribs-irish.html) - [](https://www.kitchenexile.com/2018/07/magimix-gelato-expert-review.html) [Magimix Gelato Expert review](https://www.kitchenexile.com/2018/07/magimix-gelato-expert-review.html) - [About me, about the site and contact details](https://www.kitchenexile.com/p/about-me.html) Copyright © [Kitchen Exile](https://www.kitchenexile.com/) Created By [Sora Templates](http://www.soratemplates.com/ "Blogger Templates") & [Blogger Templates](http://mybloggerthemes.com/ "Blogger Templates")

I've always had a soft spot for confit duck. I do like to vary the recipe sometimes and make rilletes. This recipe is pretty simple and requires time, more than effort, but reaps rewards in the end. It makes a great party snack or dinner party starter. [](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZEPtC6DjQVXTrNrAb7vCYMqfCg3tMLK0__Zy9_n9vhvAFjleOJ-t2i78OaXASvf3NxL8TwcuKGdbRROmS83dOZSWmOnn_M0PTxKiKGk1ANqnU7cJGMaE4hHVKGQpqv8y_SYpcWmytzXq/s1600/PC220012.JPG) Big thanks to the guys from [BBQuality](http://www.bbquality.nl/) who kindly provided the duck legs for this recipe. 2 duck legs 200g duck or goose fat (100g for each or if using non sous vide method 500g) 10 sprigs thyme 5 Sprigs rosemary 10 garlic cloves 5 bay leaves 50g Salt **To sous Vide** You need to start this the day before Take each duck leg and salt them all over, you may not need to use all the salt stated in the recipe, just enough to cover both sides of the duck leg Place the duck in a bowl in the fridge overnight, salting helps draw the moisture out and helps preserve the leg Next day Clean off the excess salt and dry the duck leg Place the duck leg with the fat, herbs and garlic in a plastic pouch and seal with a vacuum packer Set your sous vide to 82 Celsius temp and cook for 8 hours Once cooked, the duck legs can then be allowed to cool and will keep for about a month in the fridge **Old school method** Melt the duck fat in a casserole dish and add the cleaned duck legs, herbs and garlic to the pan Place in an oven 130c fan, 140c normal and cook for 3-4 hours. Take the dish out of the oven and then allow the fat to cool and set The duck legs can be placed in a sealed jar in the fat in the fridge until you want to use them at a later date and will keep for up to a month **To make the rilletes** 2 cloves of garlic (I use the garlic that was with the duck) 2g fresh rosemary 2g fresh thyme 10g duck fat Salt and pepper to taste (you may not need the salt, as the legs have been previously salted) 20ml port or cointreau Remove the duck legs from the pouch and remove the herbs, garlic and excess fat. Remove the meat from the bones and place in a food processor with the garlic, duck fat, herbs and port/cointreau and whizz till combined Check the seasoning and add more salt and pepper if needed This can be served on crisp bread or crackers