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1. Shard Calculation

Query:

Response:

Calculated Shard: 75 (from laksa174)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa075.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.linsfood.com/potted-duck-rillettes-de-canard/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.linsfood.com/potted-duck-rillettes-de-canard/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/","crawl_time":1774827397,"first_indexed_time":1540817932,"http_code":200,"src_unparsed":"com,linsfood!www,\/potted-duck-rillettes-de-canard\/ s443","src_root_hash":"6423733643971808075","history_drop_reason":null,"meta_title":"How to Make Potted Duck (Rillettes de Canard)","meta_descriptions":["Click here for the best Potted Duck recipe. Or Rillettes de Canard. A classy little starter that can be made days ahead. Perfect for entertaining!"],"attrs_boilerpipe_text":"Rillettes de Canard, is like pâté. Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. Perfect as a starter during any festive season.\nEstimated reading time:\n9\nminutes\nTable of contents\nWhat is Potted Duck?\nKhlea, the Moroccan Preserved Meat\nPotted Duck Recipe\nIs Potted Duck (Duck Rillettes) the same as Rillettes de Canard?\nQuick Potted Duck Recipe\nThe Ingredients\nThe Duck\nDuck Fat\nWhite Wine\nCalvados\nPotted Duck Texture\nSeason, Season, Season your Potted Meat\nWhat to do with the Leftover Potted Duck Fat and Liquid?\nMore Duck Recipes on LinsFood\nPotted Duck or Rillettes de Canard\nWhat is Potted Duck?\nIt’s one of those recipes that I look forward to making every year, when the temperatures start to drop. It’s funny really, because it’s a dish for any season, as far as I’m concerned. And duck is something we can get all year round too.\nBut, some recipes just taste\nso much better\nwhen you cook them seasonally! And game season generally starts in September here in the UK. Just one of the many reasons I love autumn!\nHaving grown up in Singapore, the whole seasonal cooking thing still gets me very excited!\nEven after more than a quarter of a century in the UK!\nFollowing close on the heel of summer time and autumnal fruit and vegetable preserving, is potting, a totally different type of preserving, and in this instance, meat.\nOr potted meat, for that matter. Because you could preserve anything this way, chicken, pork, even fish.\nToast is always good\nBefore the advent of refrigeration, food was preserved in so many different ways. It was:\npickled\nsweetened\nsalted and spiced\nburied underground\nAnd sometime in the 16th century, people discovered that meat could be made to last longer if it was “potted up” and covered with a layer of clarified butter.\nPotting up meat for the purpose of preserving it, is an old custom in many cultures. See my article on:\nKhlea, the Moroccan Preserved Meat\nHere, in the UK, and indeed elsewhere in Europe, we’ve been doing it for many centuries. Cooking meat, then potting it up before covering it with a layer of fat became all the rage in the 17th and 18th centuries, and not only did it make the meat and even fish, go further, but it also became a new way of serving up food.\nCooks potted up all sorts of meat: beef, venison, poultry, seafood and parts of the animal like tongue, which was extremely popular with many.\nPotted meat is a fantastic starter for anytime of the year, but there is just something so classy about serving these little pots of meat up during the festive season. And the best thing is, despite the fact that they look very impressive, potted meats are very, very simple to make.\nEliza Acton,\nin her Book of Modern Cookery, published in 1845, says:\nAny tender, and well-roasted meat, taken free of fat, skin and gristle, as well as from the dry outsides, will answer for potting admirably, …\nIn fact, there is no reason why, you can’t make potted meat with any leftover roast. Although here, you would probably have to pulse the meat in a chopper to break it down to a soft, pâté stage.\nMore of this later.\nSome stewed apples or chutney is always good with it\nPotted Duck Recipe\nAll you need is some slow cooked, and well cooked, duck legs, where the meat is meltingly tender. This is how we make potted duck:\nMarinate and salt the duck overnight\nBrown some duck legs in a little duck fat (or oil)\nCover with white wine (optional) and water and cook for 3-4 hours on the stove (or in the oven)\nShred the meat and season (you could even do this in a chopper if you’re feeling lazy)\nPlace in small ramekins or jar, cover with the cooking fat from earlier\nPlace in the fridge overnight and it’s ready to be eaten\nSounds easy, doesn’t it?\nYes. I find the main difference is the method in which the duck is cooked.\nThe French like to simmer their duck meat on the stove. And in a whole lot of duck fat and some liquid.\nThe Brits like to roast their meat in said duck fat and liquid.\nI feel that simmering the meat gives you meat that is just that little bit tender and flavoursome. And that’s the method I use.\nAlso, I’m only using a fraction of the duck fat generally used when making duck rillettes.\nBecause it doesn’t need it, as far as I’m concerned.\nHere is an interesting and enjoyable article on\nRillettes de Canard and memories of Canada,\nfrom Monika and Petar of TravelWorldOnline.\nQuick Potted Duck Recipe\nIf you are making potted duck with duck meat roasted in the oven, the initial method is similar to making\nConfit de Canard\n. So you could,\nif you really, really must\n, start with shop bought\nDuck Confit.\nI’m sure most supermarkets and many delis will sell them these days.\nThen just shred and pot up.\nDuck Confit\nThe Ingredients\nTo make potted duck, you only need a few key players: duck legs, a little duck fat, white wine and Calvados (or any brandy). Everything else falls under seasoning, like salt, pepper and herbs. Let’s take a look at the main ingredients mentioned above.\nThe Duck\nI’m using duck legs, as I get a lot of meat off each leg, and also because I’m a fan. The darker meat gives the best flavour. You could opt for breast meat if you like, it will still be delicious.\nDuck Fat\nThis should be easily found in supermarkets and helps to enhance the flavour of our potted duck. Should you not be able to find it, used unsalted butter. As we’re only using 2 tablespoons, it doesn’t really matter, and butter is always yummy!\nWhite Wine\nWhite wine adds another flavour to our potted meat. Use a dry white wine, something fruity. Don’t do alcohol? Skip it and just use chicken stock.\nCalvados\nCalvados is a brandy made in Normandy, France, from apples or pears, or both. I am happy to use Calvados or our local Somerset Cider Brandy, made with apples.\nApples and pears are perfect accompaniments to duck meat, so brandy made with either or both is the obvious choice here.\nDon’t do alcohol? Omit the brandy and use 2 Tbsp apple juice plus 1\/2 teaspoon clear vinegar. But your alcohol free potted duck will need to be refrigerated and consumed within 2 days.\nPotted Duck Texture\nSpeaking of shredding the meat, many people like their rillettes or potted meat to be as smooth as pâté. To that end, they often place it in a food chopper.\nThe danger here is over processing it and getting a rubbery mix. If you do want to use a chopper for shredding your cooked duck, be sure to use the pulse action.\nI much prefer my duck rillettes to have texture, and so I use 2 forks to shred the meat up, and also to “beat in” the seasoning.\nHow I like it – almost emulsified, but with texture\nSeason, Season, Season your Potted Meat\nThis is perhaps the most crucial part of potting up your meat; the seasoning. You want to be heavy handed with your salt and pepper, as well as the cooking liquid and fat.\nYou will see from the potted duck recipe here, that I’ve gone for minimal flavours, letting the duck speak (quack?) for itself.\nI’ve refrained from the popular French quatre épices (4 spices – which is just pepper, nutmeg, cloves and ginger), juniper berries, mace, mixed spice, etc. These are spices that you often see being used when making potted meat.\nBut go ahead and add a pinch here, a pinch there, when you are shredding the duck meat. Just remember to taste as you go along.\nThe cooking liquid and fat (that the duck legs were cooked in) is where all the flavour is, and is also what is going to keep your meat moist. So be liberal with it.\nOnce you’ve taken your duck out of the liquid, you can skim off as much of the fat as possible and set aside in a bowl.\nThen drain the remaining liquid, and throw away all the solids.\nThen add the liquid and fat to the meat as you are shredding and mixing. But be sure to keep enough of the fat to cover your potted up meat.\nIf you run out of fat, just top your rillettes de canard with some melted butter. You want fat that will harden in the fridge to create a solid barrier between the meat and air.\nthis has been shredded in a chopper\nWhat to do with the Leftover Potted Duck Fat and Liquid?\nSkim off as much of the fat and jelly as possible and store them separately in clean containers, in the fridge. The fat, I would store for up to 1 week, the jelly, no more than 2 days. You could, of course, also freeze both.\nUse the duck fat from your rillettes de canard for roasting potatoes or for frying up anything!\nThe liquid, which will thicken to a jelly like consistency, can be used to flavour soups, sauces and even curries. In fact, if you are making any flavoured rice, couscous or similar starches, add some of the jelly, like you would stock. It’s delicious!\nPhew, I think we’ve covered it. Let’s get our aprons on.\nMore Duck Recipes on LinsFood\nMarmalade Roast Duck with Sichuan Peppercorns\nA delicious roast duck recipe – citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not).\nGet the Recipe!\nChinese Braised Duck Legs\nEasy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. Tastes better the next day!\nGet the Recipe!\nThree Bird Roast Recipe (aka Royal Roast, Turducken)\nTurducken, Royal Roast or Three Bird Roast, is a magnificent alternative to your standard Christmas or Thanksgiving Roast. A bird, in a bird, in a bird!\nGet the Recipe!\nIf you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! \nThank you!\nAnd if you make the recipe, share it on any platform and tag me\n@azlinbloor\n, and hashtag it #linsfood\nLin xx\n▢\n2\nduck legs\n▢\n2\nheaped Tbsp duck fat\n▢\n250\nml\nwhite wine\nomit if you don't do alcohol, use chicken stock and water\n▢\nwater as needed\n▢\n3\ncloves\ngarlic\n▢\n3\nsprigs of thyme\n▢\n2\nsprigs rosemary\n▢\n1\ntsp\nblack peppercorns\n▢\n1\ntsp\nsalt\nFor shredding\/potting\n▢\n2\nTbsp\nCalvados or any brandy\noptional\n▢\n1\ntsp\nsalt\n▢\nfreshly ground black pepper\nStart with marinating the Duck Legs Overnight\nPound the garlic, thyme, rosemary and salt to get a rough paste. Stir in the Calvados.\nRub this all over the duck legs, getting under folds and skin as necessary.\nCover with clingfilm and place in the fridge overnight.\nCooking the Duck Legs\nRinse the duck legs well and pat dry.\nHeat the duck fat in a shallow pan on medium-high heat.\nBrown both sides of the duck, about 2 minutes each.\nStanding slightly away from the pan, pour in the white wine fairly quickly. The duck fat will sizzle, but it shouldn’t really protest too much about the wine being added. Follow this up with enough water to completely submerge the duck legs. Make sure the skin side is facing up. This will help to keep the meat moist as the liquid reduces.\nAdd the garlic, thyme, rosemary, peppercorns and salt, and bring to a boil.\nThen lower the heat right down, and simmer for 3 hours. Maybe even 4. You want the duck meat to be very, very soft at the end of that time.\nWhen done, take it off the heat, and leave the duck to cool in the liquid. I leave it overnight, only because I usually get this done towards the end of the day. Leave it covered.\nShredding and Potting\nWhen the duck legs are cool enough, take all the meat off the bones, lose the skin, and any ligaments and tendons.\nPlace the meat in a bowl and shred, shred, shred with 2 forks. Keep adding the liquid and the fat to moisten and flavour. And add the Calvados little by little too, if you are using it. You can also beat the meat with a wooden spoon, if you like, to make it softer and almost emulsified. Season with lots of pepper and enough salt. Keep tasting it.\nWhen done, pot it up into little ramekins. Skim off the fat from your pan, and top the meat with it.\nCover with foil and keep in the fridge for at least 24 hours before serving, and up to a week.\nTotal time does not take into account the marinating, cooling and refrigerating.\nCalories:\n277\nkcal\n|\nCarbohydrates:\n4\ng\n|\nProtein:\n23\ng\n|\nFat:\n10\ng\n|\nSaturated Fat:\n3\ng\n|\nCholesterol:\n99\nmg\n|\nSodium:\n1262\nmg\n|\nPotassium:\n74\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n1\ng\n|\nVitamin A:\n6\nIU\n|\nVitamin C:\n2\nmg\n|\nCalcium:\n27\nmg\n|\nIron:\n2\nmg","attrs_markdown":"[Skip to content](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#main)\n\n- [Home](https:\/\/www.linsfood.com\/)\n- [Recipes](https:\/\/www.linsfood.com\/recipes-by-type\/)\n  - [Seasonal Recipes](https:\/\/www.linsfood.com\/category\/seasonal-recipes\/)\n    - [Spring Recipes](https:\/\/www.linsfood.com\/spring-recipes\/)\n    - [Summer Recipes](https:\/\/www.linsfood.com\/summer-recipes\/)\n    - [Autumn (Fall) Recipes](https:\/\/www.linsfood.com\/autumn-fall-recipes\/)\n    - 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Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. Perfect as a starter during any festive season.**\n\nEstimated reading time: 9 minutes\n\n## Table of contents\n- [What is Potted Duck?](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-what-is-potted-duck)\n- [Khlea, the Moroccan Preserved Meat](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-khlea-the-moroccan-preserved-meat)\n- [Potted Duck Recipe](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-potted-duck-recipe)\n- [Is Potted Duck (Duck Rillettes) the same as Rillettes de Canard?](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-is-potted-duck-duck-rillettes-the-same-as-rillettes-de-canard)\n- [Quick Potted Duck Recipe](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-quick-potted-duck-recipe)\n- [The Ingredients](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-the-ingredients)\n  - [The Duck](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-the-duck)\n  - [Duck Fat](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-duck-fat)\n  - [White Wine](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-white-wine)\n  - [Calvados](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-calvados)\n- [Potted Duck Texture](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-potted-duck-texture)\n- [Season, Season, Season your Potted Meat](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-season-season-season-your-potted-meat)\n- [What to do with the Leftover Potted Duck Fat and Liquid?](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-what-to-do-with-the-leftover-potted-duck-fat-and-liquid)\n- [More Duck Recipes on LinsFood](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-more-duck-recipes-on-linsfood)\n\n![Potted Duck (Rilettes de Canard)](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/Potted-Duck.jpg)\n\nPotted Duck or Rillettes de Canard\n\n## What is Potted Duck?\nIt’s one of those recipes that I look forward to making every year, when the temperatures start to drop. It’s funny really, because it’s a dish for any season, as far as I’m concerned. And duck is something we can get all year round too.\n\nBut, some recipes just taste *so much better* when you cook them seasonally! And game season generally starts in September here in the UK. Just one of the many reasons I love autumn\\!\n\nHaving grown up in Singapore, the whole seasonal cooking thing still gets me very excited! *Even after more than a quarter of a century in the UK\\!*\n\nFollowing close on the heel of summer time and autumnal fruit and vegetable preserving, is potting, a totally different type of preserving, and in this instance, meat.\n\nOr potted meat, for that matter. Because you could preserve anything this way, chicken, pork, even fish.\n\n![Rillettes de Canard spread on toast on a black tray](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/rilettes-de-canard-linsfood-1.jpg)\n\nToast is always good\n\nBefore the advent of refrigeration, food was preserved in so many different ways. It was:\n\n- pickled\n- sweetened\n- salted and spiced\n- buried underground\n\nAnd sometime in the 16th century, people discovered that meat could be made to last longer if it was “potted up” and covered with a layer of clarified butter.\n\nPotting up meat for the purpose of preserving it, is an old custom in many cultures. See my article on:\n\n## [Khlea, the Moroccan Preserved Meat](https:\/\/www.linsfood.com\/khlea-khlii-moroccan-preserved-meat\/)\n[![Khlea, Moroccan preserved meat](https:\/\/www.linsfood.com\/wp-content\/uploads\/2017\/01\/Khlea-Moroccan-preserved-meat.jpg)](https:\/\/www.linsfood.com\/khlea-khlii-moroccan-preserved-meat\/)\n\nHere, in the UK, and indeed elsewhere in Europe, we’ve been doing it for many centuries. Cooking meat, then potting it up before covering it with a layer of fat became all the rage in the 17th and 18th centuries, and not only did it make the meat and even fish, go further, but it also became a new way of serving up food.\n\nCooks potted up all sorts of meat: beef, venison, poultry, seafood and parts of the animal like tongue, which was extremely popular with many.\n\nPotted meat is a fantastic starter for anytime of the year, but there is just something so classy about serving these little pots of meat up during the festive season. And the best thing is, despite the fact that they look very impressive, potted meats are very, very simple to make.\n\n[Eliza Acton,](http:\/\/www.tonbridgehistory.org.uk\/people\/eliza-acton.htm) in her Book of Modern Cookery, published in 1845, says:\n\n> Any tender, and well-roasted meat, taken free of fat, skin and gristle, as well as from the dry outsides, will answer for potting admirably, …\n\nIn fact, there is no reason why, you can’t make potted meat with any leftover roast. Although here, you would probably have to pulse the meat in a chopper to break it down to a soft, pâté stage. **More of this later.**\n\n![Potted Duck in a glass jar with toast](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/Rilettes-de-canard-LinsFood.jpg)\n\nSome stewed apples or chutney is always good with it\n\n## Potted Duck Recipe\nAll you need is some slow cooked, and well cooked, duck legs, where the meat is meltingly tender. This is how we make potted duck:\n\n1. Marinate and salt the duck overnight\n2. Brown some duck legs in a little duck fat (or oil)\n3. Cover with white wine (optional) and water and cook for 3-4 hours on the stove (or in the oven)\n4. Shred the meat and season (you could even do this in a chopper if you’re feeling lazy)\n5. Place in small ramekins or jar, cover with the cooking fat from earlier\n6. Place in the fridge overnight and it’s ready to be eaten\n\nSounds easy, doesn’t it?\n\n## Is Potted Duck (Duck Rillettes) the same as Rillettes de Canard?\nYes. I find the main difference is the method in which the duck is cooked.\n\n- The French like to simmer their duck meat on the stove. And in a whole lot of duck fat and some liquid.\n- The Brits like to roast their meat in said duck fat and liquid.\n\nI feel that simmering the meat gives you meat that is just that little bit tender and flavoursome. And that’s the method I use.\n\n**Also, I’m only using a fraction of the duck fat generally used when making duck rillettes.** Because it doesn’t need it, as far as I’m concerned.\n\nHere is an interesting and enjoyable article on [Rillettes de Canard and memories of Canada,](https:\/\/www.travelworldonline.de\/en\/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada\/) from Monika and Petar of TravelWorldOnline.\n\n## Quick Potted Duck Recipe\nIf you are making potted duck with duck meat roasted in the oven, the initial method is similar to making [Confit de Canard](https:\/\/www.linsfood.com\/duck-confit\/). So you could, *if you really, really must*, start with shop bought [Duck Confit.](https:\/\/www.linsfood.com\/duck-confit\/) I’m sure most supermarkets and many delis will sell them these days.\n\nThen just shred and pot up.\n\n[![Duck Confit](https:\/\/www.linsfood.com\/wp-content\/uploads\/2014\/12\/confit-du-canard.jpg)](https:\/\/www.linsfood.com\/duck-confit\/)\n\nDuck Confit\n\n## The Ingredients\nTo make potted duck, you only need a few key players: duck legs, a little duck fat, white wine and Calvados (or any brandy). Everything else falls under seasoning, like salt, pepper and herbs. Let’s take a look at the main ingredients mentioned above.\n\n### The Duck\nI’m using duck legs, as I get a lot of meat off each leg, and also because I’m a fan. The darker meat gives the best flavour. You could opt for breast meat if you like, it will still be delicious.\n\n### Duck Fat\nThis should be easily found in supermarkets and helps to enhance the flavour of our potted duck. Should you not be able to find it, used unsalted butter. As we’re only using 2 tablespoons, it doesn’t really matter, and butter is always yummy\\!\n\n### White Wine\nWhite wine adds another flavour to our potted meat. Use a dry white wine, something fruity. Don’t do alcohol? Skip it and just use chicken stock.\n\n### Calvados\nCalvados is a brandy made in Normandy, France, from apples or pears, or both. I am happy to use Calvados or our local Somerset Cider Brandy, made with apples.\n\nApples and pears are perfect accompaniments to duck meat, so brandy made with either or both is the obvious choice here.\n\nDon’t do alcohol? Omit the brandy and use 2 Tbsp apple juice plus 1\/2 teaspoon clear vinegar. But your alcohol free potted duck will need to be refrigerated and consumed within 2 days.\n\n## Potted Duck Texture\nSpeaking of shredding the meat, many people like their rillettes or potted meat to be as smooth as pâté. To that end, they often place it in a food chopper.\n\nThe danger here is over processing it and getting a rubbery mix. If you do want to use a chopper for shredding your cooked duck, be sure to use the pulse action.\n\nI much prefer my duck rillettes to have texture, and so I use 2 forks to shred the meat up, and also to “beat in” the seasoning.\n\n![Potted Duck close up, on a fork (Rilettes de Canard)](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/Potted-duck-LinsFood.jpg)\n\nHow I like it – almost emulsified, but with texture\n\n## Season, Season, Season your Potted Meat\nThis is perhaps the most crucial part of potting up your meat; the seasoning. You want to be heavy handed with your salt and pepper, as well as the cooking liquid and fat.\n\nYou will see from the potted duck recipe here, that I’ve gone for minimal flavours, letting the duck speak (quack?) for itself.\n\nI’ve refrained from the popular French quatre épices (4 spices – which is just pepper, nutmeg, cloves and ginger), juniper berries, mace, mixed spice, etc. These are spices that you often see being used when making potted meat.\n\nBut go ahead and add a pinch here, a pinch there, when you are shredding the duck meat. Just remember to taste as you go along.\n\nThe cooking liquid and fat (that the duck legs were cooked in) is where all the flavour is, and is also what is going to keep your meat moist. So be liberal with it.\n\n- Once you’ve taken your duck out of the liquid, you can skim off as much of the fat as possible and set aside in a bowl.\n- Then drain the remaining liquid, and throw away all the solids.\n- Then add the liquid and fat to the meat as you are shredding and mixing. But be sure to keep enough of the fat to cover your potted up meat.\n- If you run out of fat, just top your rillettes de canard with some melted butter. You want fat that will harden in the fridge to create a solid barrier between the meat and air.\n\n![](https:\/\/www.linsfood.com\/wp-content\/uploads\/2021\/10\/potted-duck-rilettes-linsfood.jpg)\n\nthis has been shredded in a chopper\n## What to do with the Leftover Potted Duck Fat and Liquid?\nSkim off as much of the fat and jelly as possible and store them separately in clean containers, in the fridge. The fat, I would store for up to 1 week, the jelly, no more than 2 days. You could, of course, also freeze both.\n\nUse the duck fat from your rillettes de canard for roasting potatoes or for frying up anything\\!\n\nThe liquid, which will thicken to a jelly like consistency, can be used to flavour soups, sauces and even curries. In fact, if you are making any flavoured rice, couscous or similar starches, add some of the jelly, like you would stock. It’s delicious\\!\n\n*Phew, I think we’ve covered it. Let’s get our aprons on.*\n\n## More Duck Recipes on LinsFood\nMarmalade Roast Duck with Sichuan Peppercorns\n\nA delicious roast duck recipe – citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not).\n\n[Get the Recipe\\!](https:\/\/www.linsfood.com\/marmalade-roast-duck\/)\n\n![Marmalade Duck with Sichuan Peppercorns](https:\/\/www.linsfood.com\/wp-content\/uploads\/2021\/01\/Marmalade-duck-recipe-150x150.jpg)\n\nChinese Braised Duck Legs\n\nEasy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. Tastes better the next day\\!\n\n[Get the Recipe\\!](https:\/\/www.linsfood.com\/chinese-braised-duck-legs\/)\n\n![Chinese Braised Duck Legs](https:\/\/www.linsfood.com\/wp-content\/uploads\/2020\/01\/Chinese-Braised-duck-legs-featured-image-150x150.jpg)\n\nThree Bird Roast Recipe (aka Royal Roast, Turducken)\n\nTurducken, Royal Roast or Three Bird Roast, is a magnificent alternative to your standard Christmas or Thanksgiving Roast. A bird, in a bird, in a bird\\!\n\n[Get the Recipe\\!](https:\/\/www.linsfood.com\/three-bird-roast-turducken\/)\n\n![Turducken, Three Bird Roast, Royal Roast](https:\/\/www.linsfood.com\/wp-content\/uploads\/2021\/05\/Royal-Roast-Turducken-Three-Bird-Roast-150x150.jpg)\n\nIf you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! *Thank you\\!*  \n  \nAnd if you make the recipe, share it on any platform and tag me [@azlinbloor](https:\/\/instagram.com\/azlinbloor\/), and hashtag it \\#linsfood  \n  \nLin xx\n\n![Rillettes de canard on toast](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/rilettes-de-canard-recipe-linsfood-300x300.jpg)\n\n## Potted Duck Recipe \\| Rillettes de Canard\nPotted Duck recipe. Or Rillettes de Canard as the French call it. A classy little starter that can be made days ahead.\n\n5 from 15 votes\n\n[Print](https:\/\/www.linsfood.com\/wprm_print\/potted-duck-recipe-rillettes-de-canard)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.linsfood.com%2Fpotted-duck-rillettes-de-canard%2F&media=https%3A%2F%2Fwww.linsfood.com%2Fwp-content%2Fuploads%2F2018%2F10%2Frilettes-de-canard-recipe-linsfood.jpg&description=Potted+Duck+recipe.+Or+Rillettes+de+Canard+as+the+French+call+it.+A+classy+little+starter+that+can+be+made+days+ahead.&is_video=false)\n\n[Add to Collection](https:\/\/www.linsfood.com\/my-linsfood-recipe-\/#\/collection)\n\n[Go to Collections](https:\/\/www.linsfood.com\/my-linsfood-recipe-\/#\/collection)\n\nCourse: Starter\n\nCuisine: British and French\n\nKeyword: christmas, duck recipes, festive\n\nPrep Time: 30 minutes minutes\n\nCook Time: 3 hours hours 5 minutes minutes\n\nServings: 4\n\nCalories: 277kcal\n\nAuthor: [Azlin Bloor](https:\/\/www.linsfood.com\/about-linsfood\/)\n\n### Ingredients\n- ▢\n  2 duck legs\n- ▢\n  2 heaped Tbsp duck fat\n- ▢\n  250 ml white wine  omit if you don't do alcohol, use chicken stock and water\n- ▢\n  water as needed\n- ▢\n  3 cloves [garlic](https:\/\/www.target.com\/p\/spice-world-fresh-whole-garlic-3ct-bag\/-\/A-14917318?aflt=plt)\n- ▢\n  3 sprigs of thyme\n- ▢\n  2 sprigs rosemary\n- ▢\n  1 tsp black peppercorns\n- ▢\n  1 tsp salt\n\n#### For Marinating\n- ▢\n  2 cloves [garlic](https:\/\/www.target.com\/p\/spice-world-fresh-whole-garlic-3ct-bag\/-\/A-14917318?aflt=plt)\n- ▢\n  2 [sprigs fresh thyme](https:\/\/www.target.com\/p\/organic-thyme-0-5oz-good-38-gather-8482\/-\/A-79495112?aflt=plt)\n- ▢\n  1 sprig rosemary\n- ▢\n  1 heaped Tbsp salt\n- ▢\n  1 Tbsp Calvados\n\n#### For shredding\/potting\n- ▢\n  2 Tbsp Calvados or any brandy optional\n- ▢\n  1 tsp salt\n- ▢\n  freshly ground black pepper\n\n### Instructions\n#### Start with marinating the Duck Legs Overnight\n- Pound the garlic, thyme, rosemary and salt to get a rough paste. Stir in the Calvados.\n- Rub this all over the duck legs, getting under folds and skin as necessary.\n- Cover with clingfilm and place in the fridge overnight.\n\n#### Cooking the Duck Legs\n- Rinse the duck legs well and pat dry.\n- Heat the duck fat in a shallow pan on medium-high heat.\n- Brown both sides of the duck, about 2 minutes each.\n- Standing slightly away from the pan, pour in the white wine fairly quickly. The duck fat will sizzle, but it shouldn’t really protest too much about the wine being added. Follow this up with enough water to completely submerge the duck legs. Make sure the skin side is facing up. This will help to keep the meat moist as the liquid reduces.\n- Add the garlic, thyme, rosemary, peppercorns and salt, and bring to a boil.\n- Then lower the heat right down, and simmer for 3 hours. Maybe even 4. You want the duck meat to be very, very soft at the end of that time.\n- When done, take it off the heat, and leave the duck to cool in the liquid. I leave it overnight, only because I usually get this done towards the end of the day. Leave it covered.\n\n#### Shredding and Potting\n- When the duck legs are cool enough, take all the meat off the bones, lose the skin, and any ligaments and tendons.\n- Place the meat in a bowl and shred, shred, shred with 2 forks. Keep adding the liquid and the fat to moisten and flavour. And add the Calvados little by little too, if you are using it. You can also beat the meat with a wooden spoon, if you like, to make it softer and almost emulsified. Season with lots of pepper and enough salt. Keep tasting it.\n- When done, pot it up into little ramekins. Skim off the fat from your pan, and top the meat with it.\n- Cover with foil and keep in the fridge for at least 24 hours before serving, and up to a week.\n\n### Notes\nTotal time does not take into account the marinating, cooling and refrigerating.\n\n### Nutrition\nCalories: 277kcal \\| Carbohydrates: 4g \\| Protein: 23g \\| Fat: 10g \\| Saturated Fat: 3g \\| Cholesterol: 99mg \\| Sodium: 1262mg \\| Potassium: 74mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 6IU \\| Vitamin C: 2mg \\| Calcium: 27mg \\| Iron: 2mg\n\nDid you make this recipe?Mention [@azlinbloor](https:\/\/www.instagram.com\/azlinbloor) and tag [\\#linsfood](https:\/\/www.instagram.com\/explore\/tags\/linsfood)\\!\n\nMade it? Upload your photosMention [@azlinbloor](https:\/\/www.facebook.com\/azlinbloor) and tag [\\#linsfood](https:\/\/www.facebook.com\/hashtag\/linsfood)\\!\n\nShare this with someone who'll love it\\!\n\n[![Azlin Bloor](https:\/\/www.linsfood.com\/wp-content\/uploads\/gravatars\/977e76fadf9c965afed6065f27c5022f41c10f93ba2a1e404275fbec562ae75c)](https:\/\/www.linsfood.com\/author\/linsfood\/)\n\n##### Azlin Bloor\nI’m Azlin Bloor; born and bred Singaporean, adopted Brit, former chef and culinary instructor.\n\n[Articles: 610](https:\/\/www.linsfood.com\/author\/linsfood\/)\n\n### Other Recipes\n[![2 scoops Persian Saffron Ice Cream (Bastani Sonati) in a small glass dish topped with pistachios and dried edible roses, with grey tub in the background](https:\/\/www.linsfood.com\/wp-content\/uploads\/2023\/07\/persian-saffron-ice-cream-recipe-768x768.jpg)](https:\/\/www.linsfood.com\/persian-saffron-ice-cream-bastani\/)\n\n#### [Eggless Persian Saffron Ice Cream (No Churn Ice Cream)](https:\/\/www.linsfood.com\/persian-saffron-ice-cream-bastani\/)\n- 17\/07\/2023\n- [4 Comments](https:\/\/www.linsfood.com\/persian-saffron-ice-cream-bastani\/#comments)\n\n[![Mocha Risotto](https:\/\/www.linsfood.com\/wp-content\/uploads\/2015\/02\/mocharisotto.jpg)](https:\/\/www.linsfood.com\/mocha-risotto\/)\n\n#### [Mocha Risotto, rice pudding with an attitude\\!](https:\/\/www.linsfood.com\/mocha-risotto\/)\n- 24\/02\/2015\n- [8 Comments](https:\/\/www.linsfood.com\/mocha-risotto\/#comments)\n\n[![stress free christmas, make ahead christmas, plate of sausage rolls](https:\/\/www.linsfood.com\/wp-content\/uploads\/2022\/12\/Stress-Free-Christmas-Secrets-3-768x768.jpg)](https:\/\/www.linsfood.com\/get-ahead-make-ahead-christmas\/)\n\n#### [Get Ahead, Make Ahead Christmas (Stress Free Christmas Secret \\#3)](https:\/\/www.linsfood.com\/get-ahead-make-ahead-christmas\/)\n- 07\/12\/2022\n\n[![Coeur à la Crème](https:\/\/www.linsfood.com\/wp-content\/uploads\/2015\/02\/Coeur-a-la-Creme.jpg)](https:\/\/www.linsfood.com\/coeur-la-creme\/)\n\n#### [Coeur à la Crème, French Dessert made from Mascarpone Cheese](https:\/\/www.linsfood.com\/coeur-la-creme\/)\n- 13\/02\/2015\n- [28 Comments](https:\/\/www.linsfood.com\/coeur-la-creme\/#comments)\n\n![Azlin Bloor, LinsFood](https:\/\/www.linsfood.com\/wp-content\/uploads\/2024\/05\/Azlin-Bloor-LinsFood.jpg)\n\nHey, I'm Azlin Bloor; born and bred Singaporean, adopted Brit, culinary instructor and food writer. [Click here to read more about me.](https:\/\/www.linsfood.com\/about\/)\n\n[![Buy Me A Coffee](https:\/\/cdn.buymeacoffee.com\/buttons\/v2\/default-yellow.png)](https:\/\/www.buymeacoffee.com\/azlinbloor)\n\n## Trending Now\\!\n![](https:\/\/www.linsfood.com\/wp-content\/uploads\/2022\/01\/Vegetarian-Maqluba-recipe-linsfood-432x432.jpg)\n\nVegan Maqluba\n\n![Vegan Rendang with Potato and Tofu, Rendang Kentang](https:\/\/www.linsfood.com\/wp-content\/uploads\/2020\/02\/Vegan-Rendang-featured-432x432.jpg)\n\nVegan Rendang\n## My YouTube Videos\n![Lo Han Jai (Buddha's Delight, Vegan Chinese Braised Vegetables)](https:\/\/www.linsfood.com\/wp-content\/cache\/flying-press\/13709ba4b05c586cd99efaf94bc4d176.jpg)\n\n[Copyright Policy](https:\/\/www.linsfood.com\/copyright-policy\/) Check out my other blog:  \n[Singaporean & Malaysian Recipes](https:\/\/www.singaporeanmalaysianrecipes.com\/)\n\n### 22 Comments\n1. #### [Maria](http:\/\/www.foodaholic.biz\/)\n   [05\/12\/2019 \/ 4:42 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-32862)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-32862)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    It sounds so fancy, Lin, but really quite an easy process! I love the idea of spreading it over a crispy toasted bread slice.\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [07\/12\/2019 \/ 9:08 pm](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-32967)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-32967)\n     \n     It certainly is an easy recipe. Thanks Maria.\n2. #### Fran\n   [01\/11\/2018 \/ 2:38 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21870)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21870)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    New knowledge for me. I never know “potted up” is the way to preserve food. Gonna follow your recipe to make my own “potted up” dish.\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [01\/11\/2018 \/ 9:32 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21882)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21882)\n     \n     Thank you\\!\n3. #### Karen\n   [31\/10\/2018 \/ 4:08 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21847)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21847)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    To be honest I have never tasted potted duck before. So I can’t imagine how it taste like. But seems like I can get all the ingredients for this recipe so I can try to make it myself. Thanks for sharing.\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [01\/11\/2018 \/ 9:32 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21881)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21881)\n     \n     Thank you, Karen.\n4. #### Kemi\n   [30\/10\/2018 \/ 7:54 pm](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21840)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21840)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I absolutely LOOOOVE rilletes!! I used to DEVOUR rilletes du jambon when I lived in France and I would literally scoop the fat off with hot baguettes! Lol. Clearly, things have changed now in terms of healthy nutrition and since moving to NYC, haven’t had rilletes here. Sigh.\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [01\/11\/2018 \/ 9:32 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21880)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21880)\n     \n     Haha, a girl after my own heart! Thank you\\!\n5. #### Menesa\n   [30\/10\/2018 \/ 7:44 pm](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21839)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21839)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I’ve never tried potted duck before, but your pics make it look so delicious. It’s something I intend to do before the end of the year. Thanks for the innovative way of making it.\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [01\/11\/2018 \/ 9:31 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21879)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21879)\n     \n     Thank you\\!\n6. #### Anshula\n   [30\/10\/2018 \/ 2:07 pm](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21835)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21835)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I’ve never heard of potted duck before this post but I feel a compulsion to try this recipe – it looks so good!! And I totally agree that serving little pots of meat is so classy\\!\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [01\/11\/2018 \/ 9:31 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21878)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21878)\n     \n     Thank you, Anshula, there’s just something about little dishes\\!\n7. #### Dalene\n   [30\/10\/2018 \/ 8:52 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21830)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21830)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Oh my! This just reminds me of the duck breast meal that I had a couple of weeks ago. It was so yummy so for sure, I can imagine how delicious the potted duck actually is.\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [30\/10\/2018 \/ 8:58 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21834)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21834)\n     \n     Thank you, Dalene! Oh yum, duck breast is always awesome\\!\n8. #### James Street\n   [29\/10\/2018 \/ 8:49 pm](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21820)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21820)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Yum, great recipe! Is there a reason you are using calvados, instead of just brandy?\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [30\/10\/2018 \/ 8:57 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21833)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21833)\n     \n     Hi James, yes, I love apple brandy or apple cider brandy. It has just that little hint of fruity sweetness that I enjoy. Apples are in season along with duck in autumn, and as they pair so well with a lot of game, I’ve kept with the theme and gone for the apple brandy. But you can use any brandy and it will work just as well.\n9. #### Gina M\n   [29\/10\/2018 \/ 3:40 pm](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21813)\n   \n   [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21813)\n   \n   ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This looks really good, I have so many parties coming up in the next couple of months and looking for starter recipes. Pencilled this in, thank you.\n   - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n     [30\/10\/2018 \/ 8:55 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21832)\n     \n     [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21832)\n     \n     A pleasure, Gina, let me know how it goes.\n10. #### Lily Norton\n    [29\/10\/2018 \/ 12:47 pm](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21810)\n    \n    [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21810)\n    \n    ![5 stars](https:\/\/www.linsfood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This is just amazing, you make it sound so easy! I love potted duck and love to order it when eating out. Mmm, I am so tempted to try this, Azlin. It seems very doable.\n    - #### [Azlin Bloor](https:\/\/www.linsfood.com\/)\n      [30\/10\/2018 \/ 8:54 am](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21831)\n      \n      [Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#comment-21831)\n      \n      Thank you, Lily. It is extremely do-able! I hope you do give it a go, and let me know what you think\\!\n\n#### Comment navigation\n[Newer Comments →](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/comment-page-2\/#comments)\n## Leave a Reply[Cancel Reply](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#respond)\n\n[Copyright Policy](https:\/\/linsfood.com\/copyright-policy\/)\n\nCheck out my other blog:  \n[Singaporean & Malaysian Recipes](https:\/\/www.singaporeanmalaysianrecipes.com\/)\n\n- [About Me](https:\/\/www.linsfood.com\/about\/)\n- [Privacy Policy](https:\/\/www.linsfood.com\/privacy-policy\/)\n- [Cookie Policy](https:\/\/www.linsfood.com\/cookie-policy\/)\n\nCopyright © 2026 - LinsFood\n\nLinsFood contains affiliate links. This means that we earn a commission off any purchases that you might make by clicking on the product links.\n## Rate This Recipe","attrs_readable_markdown":"**Rillettes de Canard, is like pâté. Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. Perfect as a starter during any festive season.**\n\nEstimated reading time: 9 minutes\n\n## Table of contents\n- [What is Potted Duck?](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-what-is-potted-duck)\n- [Khlea, the Moroccan Preserved Meat](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-khlea-the-moroccan-preserved-meat)\n- [Potted Duck Recipe](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-potted-duck-recipe)\n- [Is Potted Duck (Duck Rillettes) the same as Rillettes de Canard?](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-is-potted-duck-duck-rillettes-the-same-as-rillettes-de-canard)\n- [Quick Potted Duck Recipe](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-quick-potted-duck-recipe)\n- [The Ingredients](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-the-ingredients)\n  - [The Duck](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-the-duck)\n  - [Duck Fat](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-duck-fat)\n  - [White Wine](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-white-wine)\n  - [Calvados](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-calvados)\n- [Potted Duck Texture](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-potted-duck-texture)\n- [Season, Season, Season your Potted Meat](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-season-season-season-your-potted-meat)\n- [What to do with the Leftover Potted Duck Fat and Liquid?](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-what-to-do-with-the-leftover-potted-duck-fat-and-liquid)\n- [More Duck Recipes on LinsFood](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/#h-more-duck-recipes-on-linsfood)\n\n![Potted Duck (Rilettes de Canard)](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/Potted-Duck.jpg)\n\nPotted Duck or Rillettes de Canard\n\n## What is Potted Duck?\nIt’s one of those recipes that I look forward to making every year, when the temperatures start to drop. It’s funny really, because it’s a dish for any season, as far as I’m concerned. And duck is something we can get all year round too.\n\nBut, some recipes just taste *so much better* when you cook them seasonally! And game season generally starts in September here in the UK. Just one of the many reasons I love autumn\\!\n\nHaving grown up in Singapore, the whole seasonal cooking thing still gets me very excited! *Even after more than a quarter of a century in the UK\\!*\n\nFollowing close on the heel of summer time and autumnal fruit and vegetable preserving, is potting, a totally different type of preserving, and in this instance, meat.\n\nOr potted meat, for that matter. Because you could preserve anything this way, chicken, pork, even fish.\n\n![Rillettes de Canard spread on toast on a black tray](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/rilettes-de-canard-linsfood-1.jpg)\n\nToast is always good\n\nBefore the advent of refrigeration, food was preserved in so many different ways. It was:\n\n- pickled\n- sweetened\n- salted and spiced\n- buried underground\n\nAnd sometime in the 16th century, people discovered that meat could be made to last longer if it was “potted up” and covered with a layer of clarified butter.\n\nPotting up meat for the purpose of preserving it, is an old custom in many cultures. See my article on:\n\n## [Khlea, the Moroccan Preserved Meat](https:\/\/www.linsfood.com\/khlea-khlii-moroccan-preserved-meat\/)\n[![Khlea, Moroccan preserved meat](https:\/\/www.linsfood.com\/wp-content\/uploads\/2017\/01\/Khlea-Moroccan-preserved-meat.jpg)](https:\/\/www.linsfood.com\/khlea-khlii-moroccan-preserved-meat\/)\n\nHere, in the UK, and indeed elsewhere in Europe, we’ve been doing it for many centuries. Cooking meat, then potting it up before covering it with a layer of fat became all the rage in the 17th and 18th centuries, and not only did it make the meat and even fish, go further, but it also became a new way of serving up food.\n\nCooks potted up all sorts of meat: beef, venison, poultry, seafood and parts of the animal like tongue, which was extremely popular with many.\n\nPotted meat is a fantastic starter for anytime of the year, but there is just something so classy about serving these little pots of meat up during the festive season. And the best thing is, despite the fact that they look very impressive, potted meats are very, very simple to make.\n\n[Eliza Acton,](http:\/\/www.tonbridgehistory.org.uk\/people\/eliza-acton.htm) in her Book of Modern Cookery, published in 1845, says:\n\n> Any tender, and well-roasted meat, taken free of fat, skin and gristle, as well as from the dry outsides, will answer for potting admirably, …\n\nIn fact, there is no reason why, you can’t make potted meat with any leftover roast. Although here, you would probably have to pulse the meat in a chopper to break it down to a soft, pâté stage. **More of this later.**\n\n![Potted Duck in a glass jar with toast](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/Rilettes-de-canard-LinsFood.jpg)\n\nSome stewed apples or chutney is always good with it\n\n## Potted Duck Recipe\nAll you need is some slow cooked, and well cooked, duck legs, where the meat is meltingly tender. This is how we make potted duck:\n\n1. Marinate and salt the duck overnight\n2. Brown some duck legs in a little duck fat (or oil)\n3. Cover with white wine (optional) and water and cook for 3-4 hours on the stove (or in the oven)\n4. Shred the meat and season (you could even do this in a chopper if you’re feeling lazy)\n5. Place in small ramekins or jar, cover with the cooking fat from earlier\n6. Place in the fridge overnight and it’s ready to be eaten\n\nSounds easy, doesn’t it?\n\nYes. I find the main difference is the method in which the duck is cooked.\n\n- The French like to simmer their duck meat on the stove. And in a whole lot of duck fat and some liquid.\n- The Brits like to roast their meat in said duck fat and liquid.\n\nI feel that simmering the meat gives you meat that is just that little bit tender and flavoursome. And that’s the method I use.\n\n**Also, I’m only using a fraction of the duck fat generally used when making duck rillettes.** Because it doesn’t need it, as far as I’m concerned.\n\nHere is an interesting and enjoyable article on [Rillettes de Canard and memories of Canada,](https:\/\/www.travelworldonline.de\/en\/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada\/) from Monika and Petar of TravelWorldOnline.\n\n## Quick Potted Duck Recipe\nIf you are making potted duck with duck meat roasted in the oven, the initial method is similar to making [Confit de Canard](https:\/\/www.linsfood.com\/duck-confit\/). So you could, *if you really, really must*, start with shop bought [Duck Confit.](https:\/\/www.linsfood.com\/duck-confit\/) I’m sure most supermarkets and many delis will sell them these days.\n\nThen just shred and pot up.\n\n[![Duck Confit](https:\/\/www.linsfood.com\/wp-content\/uploads\/2014\/12\/confit-du-canard.jpg)](https:\/\/www.linsfood.com\/duck-confit\/)\n\nDuck Confit\n\n## The Ingredients\nTo make potted duck, you only need a few key players: duck legs, a little duck fat, white wine and Calvados (or any brandy). Everything else falls under seasoning, like salt, pepper and herbs. Let’s take a look at the main ingredients mentioned above.\n\n### The Duck\nI’m using duck legs, as I get a lot of meat off each leg, and also because I’m a fan. The darker meat gives the best flavour. You could opt for breast meat if you like, it will still be delicious.\n\n### Duck Fat\nThis should be easily found in supermarkets and helps to enhance the flavour of our potted duck. Should you not be able to find it, used unsalted butter. As we’re only using 2 tablespoons, it doesn’t really matter, and butter is always yummy\\!\n\n### White Wine\nWhite wine adds another flavour to our potted meat. Use a dry white wine, something fruity. Don’t do alcohol? Skip it and just use chicken stock.\n\n### Calvados\nCalvados is a brandy made in Normandy, France, from apples or pears, or both. I am happy to use Calvados or our local Somerset Cider Brandy, made with apples.\n\nApples and pears are perfect accompaniments to duck meat, so brandy made with either or both is the obvious choice here.\n\nDon’t do alcohol? Omit the brandy and use 2 Tbsp apple juice plus 1\/2 teaspoon clear vinegar. But your alcohol free potted duck will need to be refrigerated and consumed within 2 days.\n\n## Potted Duck Texture\nSpeaking of shredding the meat, many people like their rillettes or potted meat to be as smooth as pâté. To that end, they often place it in a food chopper.\n\nThe danger here is over processing it and getting a rubbery mix. If you do want to use a chopper for shredding your cooked duck, be sure to use the pulse action.\n\nI much prefer my duck rillettes to have texture, and so I use 2 forks to shred the meat up, and also to “beat in” the seasoning.\n\n![Potted Duck close up, on a fork (Rilettes de Canard)](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/Potted-duck-LinsFood.jpg)\n\nHow I like it – almost emulsified, but with texture\n\n## Season, Season, Season your Potted Meat\nThis is perhaps the most crucial part of potting up your meat; the seasoning. You want to be heavy handed with your salt and pepper, as well as the cooking liquid and fat.\n\nYou will see from the potted duck recipe here, that I’ve gone for minimal flavours, letting the duck speak (quack?) for itself.\n\nI’ve refrained from the popular French quatre épices (4 spices – which is just pepper, nutmeg, cloves and ginger), juniper berries, mace, mixed spice, etc. These are spices that you often see being used when making potted meat.\n\nBut go ahead and add a pinch here, a pinch there, when you are shredding the duck meat. Just remember to taste as you go along.\n\nThe cooking liquid and fat (that the duck legs were cooked in) is where all the flavour is, and is also what is going to keep your meat moist. So be liberal with it.\n\n- Once you’ve taken your duck out of the liquid, you can skim off as much of the fat as possible and set aside in a bowl.\n- Then drain the remaining liquid, and throw away all the solids.\n- Then add the liquid and fat to the meat as you are shredding and mixing. But be sure to keep enough of the fat to cover your potted up meat.\n- If you run out of fat, just top your rillettes de canard with some melted butter. You want fat that will harden in the fridge to create a solid barrier between the meat and air.\n\n![](https:\/\/www.linsfood.com\/wp-content\/uploads\/2021\/10\/potted-duck-rilettes-linsfood.jpg)\n\nthis has been shredded in a chopper\n## What to do with the Leftover Potted Duck Fat and Liquid?\nSkim off as much of the fat and jelly as possible and store them separately in clean containers, in the fridge. The fat, I would store for up to 1 week, the jelly, no more than 2 days. You could, of course, also freeze both.\n\nUse the duck fat from your rillettes de canard for roasting potatoes or for frying up anything\\!\n\nThe liquid, which will thicken to a jelly like consistency, can be used to flavour soups, sauces and even curries. In fact, if you are making any flavoured rice, couscous or similar starches, add some of the jelly, like you would stock. It’s delicious\\!\n\n*Phew, I think we’ve covered it. Let’s get our aprons on.*\n\n## More Duck Recipes on LinsFood\nMarmalade Roast Duck with Sichuan Peppercorns\n\nA delicious roast duck recipe – citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not).\n\n[Get the Recipe\\!](https:\/\/www.linsfood.com\/marmalade-roast-duck\/)\n\n![Marmalade Duck with Sichuan Peppercorns](https:\/\/www.linsfood.com\/wp-content\/uploads\/2021\/01\/Marmalade-duck-recipe-150x150.jpg)\n\nChinese Braised Duck Legs\n\nEasy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. Tastes better the next day\\!\n\n[Get the Recipe\\!](https:\/\/www.linsfood.com\/chinese-braised-duck-legs\/)\n\n![Chinese Braised Duck Legs](https:\/\/www.linsfood.com\/wp-content\/uploads\/2020\/01\/Chinese-Braised-duck-legs-featured-image-150x150.jpg)\n\nThree Bird Roast Recipe (aka Royal Roast, Turducken)\n\nTurducken, Royal Roast or Three Bird Roast, is a magnificent alternative to your standard Christmas or Thanksgiving Roast. A bird, in a bird, in a bird\\!\n\n[Get the Recipe\\!](https:\/\/www.linsfood.com\/three-bird-roast-turducken\/)\n\n![Turducken, Three Bird Roast, Royal Roast](https:\/\/www.linsfood.com\/wp-content\/uploads\/2021\/05\/Royal-Roast-Turducken-Three-Bird-Roast-150x150.jpg)\n\nIf you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! *Thank you\\!*\n\nAnd if you make the recipe, share it on any platform and tag me [@azlinbloor](https:\/\/instagram.com\/azlinbloor\/), and hashtag it \\#linsfood\n\nLin xx\n\n![Rillettes de canard on toast](https:\/\/www.linsfood.com\/wp-content\/uploads\/2018\/10\/rilettes-de-canard-recipe-linsfood-300x300.jpg)\n\n- ▢\n  2 duck legs\n- ▢\n  2 heaped Tbsp duck fat\n- ▢\n  250 ml white wine  omit if you don't do alcohol, use chicken stock and water\n- ▢\n  water as needed\n- ▢\n  3 cloves [garlic](https:\/\/www.target.com\/p\/spice-world-fresh-whole-garlic-3ct-bag\/-\/A-14917318?aflt=plt)\n- ▢\n  3 sprigs of thyme\n- ▢\n  2 sprigs rosemary\n- ▢\n  1 tsp black peppercorns\n- ▢\n  1 tsp salt\n\n#### For shredding\/potting\n- ▢\n  2 Tbsp Calvados or any brandy optional\n- ▢\n  1 tsp salt\n- ▢\n  freshly ground black pepper\n\n#### Start with marinating the Duck Legs Overnight\n- Pound the garlic, thyme, rosemary and salt to get a rough paste. Stir in the Calvados.\n- Rub this all over the duck legs, getting under folds and skin as necessary.\n- Cover with clingfilm and place in the fridge overnight.\n\n#### Cooking the Duck Legs\n- Rinse the duck legs well and pat dry.\n- Heat the duck fat in a shallow pan on medium-high heat.\n- Brown both sides of the duck, about 2 minutes each.\n- Standing slightly away from the pan, pour in the white wine fairly quickly. The duck fat will sizzle, but it shouldn’t really protest too much about the wine being added. Follow this up with enough water to completely submerge the duck legs. Make sure the skin side is facing up. This will help to keep the meat moist as the liquid reduces.\n- Add the garlic, thyme, rosemary, peppercorns and salt, and bring to a boil.\n- Then lower the heat right down, and simmer for 3 hours. Maybe even 4. You want the duck meat to be very, very soft at the end of that time.\n- When done, take it off the heat, and leave the duck to cool in the liquid. I leave it overnight, only because I usually get this done towards the end of the day. Leave it covered.\n\n#### Shredding and Potting\n- When the duck legs are cool enough, take all the meat off the bones, lose the skin, and any ligaments and tendons.\n- Place the meat in a bowl and shred, shred, shred with 2 forks. Keep adding the liquid and the fat to moisten and flavour. And add the Calvados little by little too, if you are using it. You can also beat the meat with a wooden spoon, if you like, to make it softer and almost emulsified. Season with lots of pepper and enough salt. Keep tasting it.\n- When done, pot it up into little ramekins. Skim off the fat from your pan, and top the meat with it.\n- Cover with foil and keep in the fridge for at least 24 hours before serving, and up to a week.\n\nTotal time does not take into account the marinating, cooling and refrigerating.\n\nCalories: 277kcal \\| Carbohydrates: 4g \\| Protein: 23g \\| Fat: 10g \\| Saturated Fat: 3g \\| Cholesterol: 99mg \\| Sodium: 1262mg \\| Potassium: 74mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 6IU \\| Vitamin C: 2mg \\| Calcium: 27mg \\| Iron: 2mg","meta_canonical":null}

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Meta Title	How to Make Potted Duck (Rillettes de Canard)
Meta Description	Click here for the best Potted Duck recipe. Or Rillettes de Canard. A classy little starter that can be made days ahead. Perfect for entertaining!
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Boilerpipe Text	Rillettes de Canard, is like pâté. Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. Perfect as a starter during any festive season. Estimated reading time: 9 minutes Table of contents What is Potted Duck? Khlea, the Moroccan Preserved Meat Potted Duck Recipe Is Potted Duck (Duck Rillettes) the same as Rillettes de Canard? Quick Potted Duck Recipe The Ingredients The Duck Duck Fat White Wine Calvados Potted Duck Texture Season, Season, Season your Potted Meat What to do with the Leftover Potted Duck Fat and Liquid? More Duck Recipes on LinsFood Potted Duck or Rillettes de Canard What is Potted Duck? It’s one of those recipes that I look forward to making every year, when the temperatures start to drop. It’s funny really, because it’s a dish for any season, as far as I’m concerned. And duck is something we can get all year round too. But, some recipes just taste so much better when you cook them seasonally! And game season generally starts in September here in the UK. Just one of the many reasons I love autumn! Having grown up in Singapore, the whole seasonal cooking thing still gets me very excited! Even after more than a quarter of a century in the UK! Following close on the heel of summer time and autumnal fruit and vegetable preserving, is potting, a totally different type of preserving, and in this instance, meat. Or potted meat, for that matter. Because you could preserve anything this way, chicken, pork, even fish. Toast is always good Before the advent of refrigeration, food was preserved in so many different ways. It was: pickled sweetened salted and spiced buried underground And sometime in the 16th century, people discovered that meat could be made to last longer if it was “potted up” and covered with a layer of clarified butter. Potting up meat for the purpose of preserving it, is an old custom in many cultures. See my article on: Khlea, the Moroccan Preserved Meat Here, in the UK, and indeed elsewhere in Europe, we’ve been doing it for many centuries. Cooking meat, then potting it up before covering it with a layer of fat became all the rage in the 17th and 18th centuries, and not only did it make the meat and even fish, go further, but it also became a new way of serving up food. Cooks potted up all sorts of meat: beef, venison, poultry, seafood and parts of the animal like tongue, which was extremely popular with many. Potted meat is a fantastic starter for anytime of the year, but there is just something so classy about serving these little pots of meat up during the festive season. And the best thing is, despite the fact that they look very impressive, potted meats are very, very simple to make. Eliza Acton, in her Book of Modern Cookery, published in 1845, says: Any tender, and well-roasted meat, taken free of fat, skin and gristle, as well as from the dry outsides, will answer for potting admirably, … In fact, there is no reason why, you can’t make potted meat with any leftover roast. Although here, you would probably have to pulse the meat in a chopper to break it down to a soft, pâté stage. More of this later. Some stewed apples or chutney is always good with it Potted Duck Recipe All you need is some slow cooked, and well cooked, duck legs, where the meat is meltingly tender. This is how we make potted duck: Marinate and salt the duck overnight Brown some duck legs in a little duck fat (or oil) Cover with white wine (optional) and water and cook for 3-4 hours on the stove (or in the oven) Shred the meat and season (you could even do this in a chopper if you’re feeling lazy) Place in small ramekins or jar, cover with the cooking fat from earlier Place in the fridge overnight and it’s ready to be eaten Sounds easy, doesn’t it? Yes. I find the main difference is the method in which the duck is cooked. The French like to simmer their duck meat on the stove. And in a whole lot of duck fat and some liquid. The Brits like to roast their meat in said duck fat and liquid. I feel that simmering the meat gives you meat that is just that little bit tender and flavoursome. And that’s the method I use. Also, I’m only using a fraction of the duck fat generally used when making duck rillettes. Because it doesn’t need it, as far as I’m concerned. Here is an interesting and enjoyable article on Rillettes de Canard and memories of Canada, from Monika and Petar of TravelWorldOnline. Quick Potted Duck Recipe If you are making potted duck with duck meat roasted in the oven, the initial method is similar to making Confit de Canard . So you could, if you really, really must , start with shop bought Duck Confit. I’m sure most supermarkets and many delis will sell them these days. Then just shred and pot up. Duck Confit The Ingredients To make potted duck, you only need a few key players: duck legs, a little duck fat, white wine and Calvados (or any brandy). Everything else falls under seasoning, like salt, pepper and herbs. Let’s take a look at the main ingredients mentioned above. The Duck I’m using duck legs, as I get a lot of meat off each leg, and also because I’m a fan. The darker meat gives the best flavour. You could opt for breast meat if you like, it will still be delicious. Duck Fat This should be easily found in supermarkets and helps to enhance the flavour of our potted duck. Should you not be able to find it, used unsalted butter. As we’re only using 2 tablespoons, it doesn’t really matter, and butter is always yummy! White Wine White wine adds another flavour to our potted meat. Use a dry white wine, something fruity. Don’t do alcohol? Skip it and just use chicken stock. Calvados Calvados is a brandy made in Normandy, France, from apples or pears, or both. I am happy to use Calvados or our local Somerset Cider Brandy, made with apples. Apples and pears are perfect accompaniments to duck meat, so brandy made with either or both is the obvious choice here. Don’t do alcohol? Omit the brandy and use 2 Tbsp apple juice plus 1/2 teaspoon clear vinegar. But your alcohol free potted duck will need to be refrigerated and consumed within 2 days. Potted Duck Texture Speaking of shredding the meat, many people like their rillettes or potted meat to be as smooth as pâté. To that end, they often place it in a food chopper. The danger here is over processing it and getting a rubbery mix. If you do want to use a chopper for shredding your cooked duck, be sure to use the pulse action. I much prefer my duck rillettes to have texture, and so I use 2 forks to shred the meat up, and also to “beat in” the seasoning. How I like it – almost emulsified, but with texture Season, Season, Season your Potted Meat This is perhaps the most crucial part of potting up your meat; the seasoning. You want to be heavy handed with your salt and pepper, as well as the cooking liquid and fat. You will see from the potted duck recipe here, that I’ve gone for minimal flavours, letting the duck speak (quack?) for itself. I’ve refrained from the popular French quatre épices (4 spices – which is just pepper, nutmeg, cloves and ginger), juniper berries, mace, mixed spice, etc. These are spices that you often see being used when making potted meat. But go ahead and add a pinch here, a pinch there, when you are shredding the duck meat. Just remember to taste as you go along. The cooking liquid and fat (that the duck legs were cooked in) is where all the flavour is, and is also what is going to keep your meat moist. So be liberal with it. Once you’ve taken your duck out of the liquid, you can skim off as much of the fat as possible and set aside in a bowl. Then drain the remaining liquid, and throw away all the solids. Then add the liquid and fat to the meat as you are shredding and mixing. But be sure to keep enough of the fat to cover your potted up meat. If you run out of fat, just top your rillettes de canard with some melted butter. You want fat that will harden in the fridge to create a solid barrier between the meat and air. this has been shredded in a chopper What to do with the Leftover Potted Duck Fat and Liquid? Skim off as much of the fat and jelly as possible and store them separately in clean containers, in the fridge. The fat, I would store for up to 1 week, the jelly, no more than 2 days. You could, of course, also freeze both. Use the duck fat from your rillettes de canard for roasting potatoes or for frying up anything! The liquid, which will thicken to a jelly like consistency, can be used to flavour soups, sauces and even curries. In fact, if you are making any flavoured rice, couscous or similar starches, add some of the jelly, like you would stock. It’s delicious! Phew, I think we’ve covered it. Let’s get our aprons on. More Duck Recipes on LinsFood Marmalade Roast Duck with Sichuan Peppercorns A delicious roast duck recipe – citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not). Get the Recipe! Chinese Braised Duck Legs Easy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. Tastes better the next day! Get the Recipe! Three Bird Roast Recipe (aka Royal Roast, Turducken) Turducken, Royal Roast or Three Bird Roast, is a magnificent alternative to your standard Christmas or Thanksgiving Roast. A bird, in a bird, in a bird! Get the Recipe! If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you! And if you make the recipe, share it on any platform and tag me @azlinbloor , and hashtag it #linsfood Lin xx ▢ 2 duck legs ▢ 2 heaped Tbsp duck fat ▢ 250 ml white wine omit if you don't do alcohol, use chicken stock and water ▢ water as needed ▢ 3 cloves garlic ▢ 3 sprigs of thyme ▢ 2 sprigs rosemary ▢ 1 tsp black peppercorns ▢ 1 tsp salt For shredding/potting ▢ 2 Tbsp Calvados or any brandy optional ▢ 1 tsp salt ▢ freshly ground black pepper Start with marinating the Duck Legs Overnight Pound the garlic, thyme, rosemary and salt to get a rough paste. Stir in the Calvados. Rub this all over the duck legs, getting under folds and skin as necessary. Cover with clingfilm and place in the fridge overnight. Cooking the Duck Legs Rinse the duck legs well and pat dry. Heat the duck fat in a shallow pan on medium-high heat. Brown both sides of the duck, about 2 minutes each. Standing slightly away from the pan, pour in the white wine fairly quickly. The duck fat will sizzle, but it shouldn’t really protest too much about the wine being added. Follow this up with enough water to completely submerge the duck legs. Make sure the skin side is facing up. This will help to keep the meat moist as the liquid reduces. Add the garlic, thyme, rosemary, peppercorns and salt, and bring to a boil. Then lower the heat right down, and simmer for 3 hours. Maybe even 4. You want the duck meat to be very, very soft at the end of that time. When done, take it off the heat, and leave the duck to cool in the liquid. I leave it overnight, only because I usually get this done towards the end of the day. Leave it covered. Shredding and Potting When the duck legs are cool enough, take all the meat off the bones, lose the skin, and any ligaments and tendons. Place the meat in a bowl and shred, shred, shred with 2 forks. Keep adding the liquid and the fat to moisten and flavour. And add the Calvados little by little too, if you are using it. You can also beat the meat with a wooden spoon, if you like, to make it softer and almost emulsified. Season with lots of pepper and enough salt. Keep tasting it. When done, pot it up into little ramekins. Skim off the fat from your pan, and top the meat with it. Cover with foil and keep in the fridge for at least 24 hours before serving, and up to a week. Total time does not take into account the marinating, cooling and refrigerating. Calories: 277 kcal \| Carbohydrates: 4 g \| Protein: 23 g \| Fat: 10 g \| Saturated Fat: 3 g \| Cholesterol: 99 mg \| Sodium: 1262 mg \| Potassium: 74 mg \| Fiber: 1 g \| Sugar: 1 g \| Vitamin A: 6 IU \| Vitamin C: 2 mg \| Calcium: 27 mg \| Iron: 2 mg
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[![Azlin Bloor](https://www.linsfood.com/wp-content/uploads/gravatars/977e76fadf9c965afed6065f27c5022f41c10f93ba2a1e404275fbec562ae75c)](https://www.linsfood.com/author/linsfood/)By[Azlin Bloor](https://www.linsfood.com/author/linsfood/ "Posts by Azlin Bloor") - Published: 29/10/2018 - Last Updated: 06/07/2023 - [22 Comments](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comments) [Jump to Recipe](https://www.linsfood.com/potted-duck-rillettes-de-canard/#recipe) • • [Print Recipe](https://www.linsfood.com/wprm_print/potted-duck-recipe-rillettes-de-canard) Rillettes de Canard, is like pâté. Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. Perfect as a starter during any festive season. Estimated reading time: 9 minutes ## Table of contents - [What is Potted Duck?](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-what-is-potted-duck) - [Khlea, the Moroccan Preserved Meat](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-khlea-the-moroccan-preserved-meat) - [Potted Duck Recipe](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-potted-duck-recipe) - [Is Potted Duck (Duck Rillettes) the same as Rillettes de Canard?](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-is-potted-duck-duck-rillettes-the-same-as-rillettes-de-canard) - [Quick Potted Duck Recipe](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-quick-potted-duck-recipe) - [The Ingredients](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-the-ingredients) - [The Duck](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-the-duck) - [Duck Fat](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-duck-fat) - [White Wine](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-white-wine) - [Calvados](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-calvados) - [Potted Duck Texture](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-potted-duck-texture) - [Season, Season, Season your Potted Meat](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-season-season-season-your-potted-meat) - [What to do with the Leftover Potted Duck Fat and Liquid?](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-what-to-do-with-the-leftover-potted-duck-fat-and-liquid) - [More Duck Recipes on LinsFood](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-more-duck-recipes-on-linsfood) ![Potted Duck (Rilettes de Canard)](https://www.linsfood.com/wp-content/uploads/2018/10/Potted-Duck.jpg) Potted Duck or Rillettes de Canard ## What is Potted Duck? It’s one of those recipes that I look forward to making every year, when the temperatures start to drop. It’s funny really, because it’s a dish for any season, as far as I’m concerned. And duck is something we can get all year round too. But, some recipes just taste so much better when you cook them seasonally! And game season generally starts in September here in the UK. Just one of the many reasons I love autumn\! Having grown up in Singapore, the whole seasonal cooking thing still gets me very excited! Even after more than a quarter of a century in the UK\! Following close on the heel of summer time and autumnal fruit and vegetable preserving, is potting, a totally different type of preserving, and in this instance, meat. Or potted meat, for that matter. Because you could preserve anything this way, chicken, pork, even fish. ![Rillettes de Canard spread on toast on a black tray](https://www.linsfood.com/wp-content/uploads/2018/10/rilettes-de-canard-linsfood-1.jpg) Toast is always good Before the advent of refrigeration, food was preserved in so many different ways. It was: - pickled - sweetened - salted and spiced - buried underground And sometime in the 16th century, people discovered that meat could be made to last longer if it was “potted up” and covered with a layer of clarified butter. Potting up meat for the purpose of preserving it, is an old custom in many cultures. See my article on: ## [Khlea, the Moroccan Preserved Meat](https://www.linsfood.com/khlea-khlii-moroccan-preserved-meat/) [![Khlea, Moroccan preserved meat](https://www.linsfood.com/wp-content/uploads/2017/01/Khlea-Moroccan-preserved-meat.jpg)](https://www.linsfood.com/khlea-khlii-moroccan-preserved-meat/) Here, in the UK, and indeed elsewhere in Europe, we’ve been doing it for many centuries. Cooking meat, then potting it up before covering it with a layer of fat became all the rage in the 17th and 18th centuries, and not only did it make the meat and even fish, go further, but it also became a new way of serving up food. Cooks potted up all sorts of meat: beef, venison, poultry, seafood and parts of the animal like tongue, which was extremely popular with many. Potted meat is a fantastic starter for anytime of the year, but there is just something so classy about serving these little pots of meat up during the festive season. And the best thing is, despite the fact that they look very impressive, potted meats are very, very simple to make. [Eliza Acton,](http://www.tonbridgehistory.org.uk/people/eliza-acton.htm) in her Book of Modern Cookery, published in 1845, says: > Any tender, and well-roasted meat, taken free of fat, skin and gristle, as well as from the dry outsides, will answer for potting admirably, … In fact, there is no reason why, you can’t make potted meat with any leftover roast. Although here, you would probably have to pulse the meat in a chopper to break it down to a soft, pâté stage. More of this later. ![Potted Duck in a glass jar with toast](https://www.linsfood.com/wp-content/uploads/2018/10/Rilettes-de-canard-LinsFood.jpg) Some stewed apples or chutney is always good with it ## Potted Duck Recipe All you need is some slow cooked, and well cooked, duck legs, where the meat is meltingly tender. This is how we make potted duck: 1. Marinate and salt the duck overnight 2. Brown some duck legs in a little duck fat (or oil) 3. Cover with white wine (optional) and water and cook for 3-4 hours on the stove (or in the oven) 4. Shred the meat and season (you could even do this in a chopper if you’re feeling lazy) 5. Place in small ramekins or jar, cover with the cooking fat from earlier 6. Place in the fridge overnight and it’s ready to be eaten Sounds easy, doesn’t it? ## Is Potted Duck (Duck Rillettes) the same as Rillettes de Canard? Yes. I find the main difference is the method in which the duck is cooked. - The French like to simmer their duck meat on the stove. And in a whole lot of duck fat and some liquid. - The Brits like to roast their meat in said duck fat and liquid. I feel that simmering the meat gives you meat that is just that little bit tender and flavoursome. And that’s the method I use. Also, I’m only using a fraction of the duck fat generally used when making duck rillettes. Because it doesn’t need it, as far as I’m concerned. Here is an interesting and enjoyable article on [Rillettes de Canard and memories of Canada,](https://www.travelworldonline.de/en/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada/) from Monika and Petar of TravelWorldOnline. ## Quick Potted Duck Recipe If you are making potted duck with duck meat roasted in the oven, the initial method is similar to making [Confit de Canard](https://www.linsfood.com/duck-confit/). So you could, if you really, really must, start with shop bought [Duck Confit.](https://www.linsfood.com/duck-confit/) I’m sure most supermarkets and many delis will sell them these days. Then just shred and pot up. [![Duck Confit](https://www.linsfood.com/wp-content/uploads/2014/12/confit-du-canard.jpg)](https://www.linsfood.com/duck-confit/) Duck Confit ## The Ingredients To make potted duck, you only need a few key players: duck legs, a little duck fat, white wine and Calvados (or any brandy). Everything else falls under seasoning, like salt, pepper and herbs. Let’s take a look at the main ingredients mentioned above. ### The Duck I’m using duck legs, as I get a lot of meat off each leg, and also because I’m a fan. The darker meat gives the best flavour. You could opt for breast meat if you like, it will still be delicious. ### Duck Fat This should be easily found in supermarkets and helps to enhance the flavour of our potted duck. Should you not be able to find it, used unsalted butter. As we’re only using 2 tablespoons, it doesn’t really matter, and butter is always yummy\! ### White Wine White wine adds another flavour to our potted meat. Use a dry white wine, something fruity. Don’t do alcohol? Skip it and just use chicken stock. ### Calvados Calvados is a brandy made in Normandy, France, from apples or pears, or both. I am happy to use Calvados or our local Somerset Cider Brandy, made with apples. Apples and pears are perfect accompaniments to duck meat, so brandy made with either or both is the obvious choice here. Don’t do alcohol? Omit the brandy and use 2 Tbsp apple juice plus 1/2 teaspoon clear vinegar. But your alcohol free potted duck will need to be refrigerated and consumed within 2 days. ## Potted Duck Texture Speaking of shredding the meat, many people like their rillettes or potted meat to be as smooth as pâté. To that end, they often place it in a food chopper. The danger here is over processing it and getting a rubbery mix. If you do want to use a chopper for shredding your cooked duck, be sure to use the pulse action. I much prefer my duck rillettes to have texture, and so I use 2 forks to shred the meat up, and also to “beat in” the seasoning. ![Potted Duck close up, on a fork (Rilettes de Canard)](https://www.linsfood.com/wp-content/uploads/2018/10/Potted-duck-LinsFood.jpg) How I like it – almost emulsified, but with texture ## Season, Season, Season your Potted Meat This is perhaps the most crucial part of potting up your meat; the seasoning. You want to be heavy handed with your salt and pepper, as well as the cooking liquid and fat. You will see from the potted duck recipe here, that I’ve gone for minimal flavours, letting the duck speak (quack?) for itself. I’ve refrained from the popular French quatre épices (4 spices – which is just pepper, nutmeg, cloves and ginger), juniper berries, mace, mixed spice, etc. These are spices that you often see being used when making potted meat. But go ahead and add a pinch here, a pinch there, when you are shredding the duck meat. Just remember to taste as you go along. The cooking liquid and fat (that the duck legs were cooked in) is where all the flavour is, and is also what is going to keep your meat moist. So be liberal with it. - Once you’ve taken your duck out of the liquid, you can skim off as much of the fat as possible and set aside in a bowl. - Then drain the remaining liquid, and throw away all the solids. - Then add the liquid and fat to the meat as you are shredding and mixing. But be sure to keep enough of the fat to cover your potted up meat. - If you run out of fat, just top your rillettes de canard with some melted butter. You want fat that will harden in the fridge to create a solid barrier between the meat and air. ![](https://www.linsfood.com/wp-content/uploads/2021/10/potted-duck-rilettes-linsfood.jpg) this has been shredded in a chopper ## What to do with the Leftover Potted Duck Fat and Liquid? Skim off as much of the fat and jelly as possible and store them separately in clean containers, in the fridge. The fat, I would store for up to 1 week, the jelly, no more than 2 days. You could, of course, also freeze both. Use the duck fat from your rillettes de canard for roasting potatoes or for frying up anything\! The liquid, which will thicken to a jelly like consistency, can be used to flavour soups, sauces and even curries. In fact, if you are making any flavoured rice, couscous or similar starches, add some of the jelly, like you would stock. It’s delicious\! Phew, I think we’ve covered it. Let’s get our aprons on. ## More Duck Recipes on LinsFood Marmalade Roast Duck with Sichuan Peppercorns A delicious roast duck recipe – citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not). [Get the Recipe\!](https://www.linsfood.com/marmalade-roast-duck/) ![Marmalade Duck with Sichuan Peppercorns](https://www.linsfood.com/wp-content/uploads/2021/01/Marmalade-duck-recipe-150x150.jpg) Chinese Braised Duck Legs Easy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. Tastes better the next day\! [Get the Recipe\!](https://www.linsfood.com/chinese-braised-duck-legs/) ![Chinese Braised Duck Legs](https://www.linsfood.com/wp-content/uploads/2020/01/Chinese-Braised-duck-legs-featured-image-150x150.jpg) Three Bird Roast Recipe (aka Royal Roast, Turducken) Turducken, Royal Roast or Three Bird Roast, is a magnificent alternative to your standard Christmas or Thanksgiving Roast. A bird, in a bird, in a bird\! [Get the Recipe\!](https://www.linsfood.com/three-bird-roast-turducken/) ![Turducken, Three Bird Roast, Royal Roast](https://www.linsfood.com/wp-content/uploads/2021/05/Royal-Roast-Turducken-Three-Bird-Roast-150x150.jpg) If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you\! And if you make the recipe, share it on any platform and tag me [@azlinbloor](https://instagram.com/azlinbloor/), and hashtag it \#linsfood Lin xx ![Rillettes de canard on toast](https://www.linsfood.com/wp-content/uploads/2018/10/rilettes-de-canard-recipe-linsfood-300x300.jpg) ## Potted Duck Recipe \\| Rillettes de Canard Potted Duck recipe. Or Rillettes de Canard as the French call it. A classy little starter that can be made days ahead. 5 from 15 votes [Print](https://www.linsfood.com/wprm_print/potted-duck-recipe-rillettes-de-canard) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.linsfood.com%2Fpotted-duck-rillettes-de-canard%2F&media=https%3A%2F%2Fwww.linsfood.com%2Fwp-content%2Fuploads%2F2018%2F10%2Frilettes-de-canard-recipe-linsfood.jpg&description=Potted+Duck+recipe.+Or+Rillettes+de+Canard+as+the+French+call+it.+A+classy+little+starter+that+can+be+made+days+ahead.&is_video=false) [Add to Collection](https://www.linsfood.com/my-linsfood-recipe-/#/collection) [Go to Collections](https://www.linsfood.com/my-linsfood-recipe-/#/collection) Course: Starter Cuisine: British and French Keyword: christmas, duck recipes, festive Prep Time: 30 minutes minutes Cook Time: 3 hours hours 5 minutes minutes Servings: 4 Calories: 277kcal Author: [Azlin Bloor](https://www.linsfood.com/about-linsfood/) ### Ingredients - ▢ 2 duck legs - ▢ 2 heaped Tbsp duck fat - ▢ 250 ml white wine omit if you don't do alcohol, use chicken stock and water - ▢ water as needed - ▢ 3 cloves [garlic](https://www.target.com/p/spice-world-fresh-whole-garlic-3ct-bag/-/A-14917318?aflt=plt) - ▢ 3 sprigs of thyme - ▢ 2 sprigs rosemary - ▢ 1 tsp black peppercorns - ▢ 1 tsp salt #### For Marinating - ▢ 2 cloves [garlic](https://www.target.com/p/spice-world-fresh-whole-garlic-3ct-bag/-/A-14917318?aflt=plt) - ▢ 2 [sprigs fresh thyme](https://www.target.com/p/organic-thyme-0-5oz-good-38-gather-8482/-/A-79495112?aflt=plt) - ▢ 1 sprig rosemary - ▢ 1 heaped Tbsp salt - ▢ 1 Tbsp Calvados #### For shredding/potting - ▢ 2 Tbsp Calvados or any brandy optional - ▢ 1 tsp salt - ▢ freshly ground black pepper ### Instructions #### Start with marinating the Duck Legs Overnight - Pound the garlic, thyme, rosemary and salt to get a rough paste. Stir in the Calvados. - Rub this all over the duck legs, getting under folds and skin as necessary. - Cover with clingfilm and place in the fridge overnight. #### Cooking the Duck Legs - Rinse the duck legs well and pat dry. - Heat the duck fat in a shallow pan on medium-high heat. - Brown both sides of the duck, about 2 minutes each. - Standing slightly away from the pan, pour in the white wine fairly quickly. The duck fat will sizzle, but it shouldn’t really protest too much about the wine being added. Follow this up with enough water to completely submerge the duck legs. Make sure the skin side is facing up. This will help to keep the meat moist as the liquid reduces. - Add the garlic, thyme, rosemary, peppercorns and salt, and bring to a boil. - Then lower the heat right down, and simmer for 3 hours. Maybe even 4. You want the duck meat to be very, very soft at the end of that time. - When done, take it off the heat, and leave the duck to cool in the liquid. I leave it overnight, only because I usually get this done towards the end of the day. Leave it covered. #### Shredding and Potting - When the duck legs are cool enough, take all the meat off the bones, lose the skin, and any ligaments and tendons. - Place the meat in a bowl and shred, shred, shred with 2 forks. Keep adding the liquid and the fat to moisten and flavour. And add the Calvados little by little too, if you are using it. You can also beat the meat with a wooden spoon, if you like, to make it softer and almost emulsified. Season with lots of pepper and enough salt. Keep tasting it. - When done, pot it up into little ramekins. Skim off the fat from your pan, and top the meat with it. - Cover with foil and keep in the fridge for at least 24 hours before serving, and up to a week. ### Notes Total time does not take into account the marinating, cooling and refrigerating. ### Nutrition Calories: 277kcal \\| Carbohydrates: 4g \\| Protein: 23g \\| Fat: 10g \\| Saturated Fat: 3g \\| Cholesterol: 99mg \\| Sodium: 1262mg \\| Potassium: 74mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 6IU \\| Vitamin C: 2mg \\| Calcium: 27mg \\| Iron: 2mg Did you make this recipe?Mention [@azlinbloor](https://www.instagram.com/azlinbloor) and tag [\#linsfood](https://www.instagram.com/explore/tags/linsfood)\! Made it? Upload your photosMention [@azlinbloor](https://www.facebook.com/azlinbloor) and tag [\#linsfood](https://www.facebook.com/hashtag/linsfood)\! Share this with someone who'll love it\! [![Azlin Bloor](https://www.linsfood.com/wp-content/uploads/gravatars/977e76fadf9c965afed6065f27c5022f41c10f93ba2a1e404275fbec562ae75c)](https://www.linsfood.com/author/linsfood/) ##### Azlin Bloor I’m Azlin Bloor; born and bred Singaporean, adopted Brit, former chef and culinary instructor. [Articles: 610](https://www.linsfood.com/author/linsfood/) ### Other Recipes [![2 scoops Persian Saffron Ice Cream (Bastani Sonati) in a small glass dish topped with pistachios and dried edible roses, with grey tub in the background](https://www.linsfood.com/wp-content/uploads/2023/07/persian-saffron-ice-cream-recipe-768x768.jpg)](https://www.linsfood.com/persian-saffron-ice-cream-bastani/) #### [Eggless Persian Saffron Ice Cream (No Churn Ice Cream)](https://www.linsfood.com/persian-saffron-ice-cream-bastani/) - 17/07/2023 - [4 Comments](https://www.linsfood.com/persian-saffron-ice-cream-bastani/#comments) [![Mocha Risotto](https://www.linsfood.com/wp-content/uploads/2015/02/mocharisotto.jpg)](https://www.linsfood.com/mocha-risotto/) #### [Mocha Risotto, rice pudding with an attitude\!](https://www.linsfood.com/mocha-risotto/) - 24/02/2015 - [8 Comments](https://www.linsfood.com/mocha-risotto/#comments) [![stress free christmas, make ahead christmas, plate of sausage rolls](https://www.linsfood.com/wp-content/uploads/2022/12/Stress-Free-Christmas-Secrets-3-768x768.jpg)](https://www.linsfood.com/get-ahead-make-ahead-christmas/) #### [Get Ahead, Make Ahead Christmas (Stress Free Christmas Secret \#3)](https://www.linsfood.com/get-ahead-make-ahead-christmas/) - 07/12/2022 [![Coeur à la Crème](https://www.linsfood.com/wp-content/uploads/2015/02/Coeur-a-la-Creme.jpg)](https://www.linsfood.com/coeur-la-creme/) #### [Coeur à la Crème, French Dessert made from Mascarpone Cheese](https://www.linsfood.com/coeur-la-creme/) - 13/02/2015 - [28 Comments](https://www.linsfood.com/coeur-la-creme/#comments) ![Azlin Bloor, LinsFood](https://www.linsfood.com/wp-content/uploads/2024/05/Azlin-Bloor-LinsFood.jpg) Hey, I'm Azlin Bloor; born and bred Singaporean, adopted Brit, culinary instructor and food writer. [Click here to read more about me.](https://www.linsfood.com/about/) [![Buy Me A Coffee](https://cdn.buymeacoffee.com/buttons/v2/default-yellow.png)](https://www.buymeacoffee.com/azlinbloor) ## Trending Now\! ![](https://www.linsfood.com/wp-content/uploads/2022/01/Vegetarian-Maqluba-recipe-linsfood-432x432.jpg) Vegan Maqluba ![Vegan Rendang with Potato and Tofu, Rendang Kentang](https://www.linsfood.com/wp-content/uploads/2020/02/Vegan-Rendang-featured-432x432.jpg) Vegan Rendang ## My YouTube Videos ![Lo Han Jai (Buddha's Delight, Vegan Chinese Braised Vegetables)](https://www.linsfood.com/wp-content/cache/flying-press/13709ba4b05c586cd99efaf94bc4d176.jpg) [Copyright Policy](https://www.linsfood.com/copyright-policy/) Check out my other blog: [Singaporean & Malaysian Recipes](https://www.singaporeanmalaysianrecipes.com/) ### 22 Comments 1. #### [Maria](http://www.foodaholic.biz/) [05/12/2019 / 4:42 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-32862) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-32862) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) It sounds so fancy, Lin, but really quite an easy process! I love the idea of spreading it over a crispy toasted bread slice. - #### [Azlin Bloor](https://www.linsfood.com/) [07/12/2019 / 9:08 pm](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-32967) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-32967) It certainly is an easy recipe. Thanks Maria. 2. #### Fran [01/11/2018 / 2:38 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21870) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21870) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) New knowledge for me. I never know “potted up” is the way to preserve food. Gonna follow your recipe to make my own “potted up” dish. - #### [Azlin Bloor](https://www.linsfood.com/) [01/11/2018 / 9:32 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21882) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21882) Thank you\! 3. #### Karen [31/10/2018 / 4:08 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21847) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21847) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) To be honest I have never tasted potted duck before. So I can’t imagine how it taste like. But seems like I can get all the ingredients for this recipe so I can try to make it myself. Thanks for sharing. - #### [Azlin Bloor](https://www.linsfood.com/) [01/11/2018 / 9:32 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21881) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21881) Thank you, Karen. 4. #### Kemi [30/10/2018 / 7:54 pm](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21840) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21840) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I absolutely LOOOOVE rilletes!! I used to DEVOUR rilletes du jambon when I lived in France and I would literally scoop the fat off with hot baguettes! Lol. Clearly, things have changed now in terms of healthy nutrition and since moving to NYC, haven’t had rilletes here. Sigh. - #### [Azlin Bloor](https://www.linsfood.com/) [01/11/2018 / 9:32 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21880) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21880) Haha, a girl after my own heart! Thank you\! 5. #### Menesa [30/10/2018 / 7:44 pm](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21839) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21839) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve never tried potted duck before, but your pics make it look so delicious. It’s something I intend to do before the end of the year. Thanks for the innovative way of making it. - #### [Azlin Bloor](https://www.linsfood.com/) [01/11/2018 / 9:31 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21879) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21879) Thank you\! 6. #### Anshula [30/10/2018 / 2:07 pm](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21835) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21835) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve never heard of potted duck before this post but I feel a compulsion to try this recipe – it looks so good!! And I totally agree that serving little pots of meat is so classy\! - #### [Azlin Bloor](https://www.linsfood.com/) [01/11/2018 / 9:31 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21878) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21878) Thank you, Anshula, there’s just something about little dishes\! 7. #### Dalene [30/10/2018 / 8:52 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21830) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21830) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Oh my! This just reminds me of the duck breast meal that I had a couple of weeks ago. It was so yummy so for sure, I can imagine how delicious the potted duck actually is. - #### [Azlin Bloor](https://www.linsfood.com/) [30/10/2018 / 8:58 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21834) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21834) Thank you, Dalene! Oh yum, duck breast is always awesome\! 8. #### James Street [29/10/2018 / 8:49 pm](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21820) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21820) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Yum, great recipe! Is there a reason you are using calvados, instead of just brandy? - #### [Azlin Bloor](https://www.linsfood.com/) [30/10/2018 / 8:57 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21833) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21833) Hi James, yes, I love apple brandy or apple cider brandy. It has just that little hint of fruity sweetness that I enjoy. Apples are in season along with duck in autumn, and as they pair so well with a lot of game, I’ve kept with the theme and gone for the apple brandy. But you can use any brandy and it will work just as well. 9. #### Gina M [29/10/2018 / 3:40 pm](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21813) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21813) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This looks really good, I have so many parties coming up in the next couple of months and looking for starter recipes. Pencilled this in, thank you. - #### [Azlin Bloor](https://www.linsfood.com/) [30/10/2018 / 8:55 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21832) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21832) A pleasure, Gina, let me know how it goes. 10. #### Lily Norton [29/10/2018 / 12:47 pm](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21810) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21810) ![5 stars](https://www.linsfood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is just amazing, you make it sound so easy! I love potted duck and love to order it when eating out. Mmm, I am so tempted to try this, Azlin. It seems very doable. - #### [Azlin Bloor](https://www.linsfood.com/) [30/10/2018 / 8:54 am](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21831) [Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#comment-21831) Thank you, Lily. It is extremely do-able! I hope you do give it a go, and let me know what you think\! #### Comment navigation [Newer Comments →](https://www.linsfood.com/potted-duck-rillettes-de-canard/comment-page-2/#comments) ## Leave a Reply[Cancel Reply](https://www.linsfood.com/potted-duck-rillettes-de-canard/#respond) [Copyright Policy](https://linsfood.com/copyright-policy/) Check out my other blog: [Singaporean & Malaysian Recipes](https://www.singaporeanmalaysianrecipes.com/) - [About Me](https://www.linsfood.com/about/) - [Privacy Policy](https://www.linsfood.com/privacy-policy/) - [Cookie Policy](https://www.linsfood.com/cookie-policy/) Copyright © 2026 - LinsFood LinsFood contains affiliate links. 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Readable Markdown	Rillettes de Canard, is like pâté. Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. Perfect as a starter during any festive season. Estimated reading time: 9 minutes ## Table of contents - [What is Potted Duck?](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-what-is-potted-duck) - [Khlea, the Moroccan Preserved Meat](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-khlea-the-moroccan-preserved-meat) - [Potted Duck Recipe](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-potted-duck-recipe) - [Is Potted Duck (Duck Rillettes) the same as Rillettes de Canard?](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-is-potted-duck-duck-rillettes-the-same-as-rillettes-de-canard) - [Quick Potted Duck Recipe](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-quick-potted-duck-recipe) - [The Ingredients](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-the-ingredients) - [The Duck](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-the-duck) - [Duck Fat](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-duck-fat) - [White Wine](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-white-wine) - [Calvados](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-calvados) - [Potted Duck Texture](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-potted-duck-texture) - [Season, Season, Season your Potted Meat](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-season-season-season-your-potted-meat) - [What to do with the Leftover Potted Duck Fat and Liquid?](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-what-to-do-with-the-leftover-potted-duck-fat-and-liquid) - [More Duck Recipes on LinsFood](https://www.linsfood.com/potted-duck-rillettes-de-canard/#h-more-duck-recipes-on-linsfood) ![Potted Duck (Rilettes de Canard)](https://www.linsfood.com/wp-content/uploads/2018/10/Potted-Duck.jpg) Potted Duck or Rillettes de Canard ## What is Potted Duck? It’s one of those recipes that I look forward to making every year, when the temperatures start to drop. It’s funny really, because it’s a dish for any season, as far as I’m concerned. And duck is something we can get all year round too. But, some recipes just taste so much better when you cook them seasonally! And game season generally starts in September here in the UK. Just one of the many reasons I love autumn\! Having grown up in Singapore, the whole seasonal cooking thing still gets me very excited! Even after more than a quarter of a century in the UK\! Following close on the heel of summer time and autumnal fruit and vegetable preserving, is potting, a totally different type of preserving, and in this instance, meat. Or potted meat, for that matter. Because you could preserve anything this way, chicken, pork, even fish. ![Rillettes de Canard spread on toast on a black tray](https://www.linsfood.com/wp-content/uploads/2018/10/rilettes-de-canard-linsfood-1.jpg) Toast is always good Before the advent of refrigeration, food was preserved in so many different ways. It was: - pickled - sweetened - salted and spiced - buried underground And sometime in the 16th century, people discovered that meat could be made to last longer if it was “potted up” and covered with a layer of clarified butter. Potting up meat for the purpose of preserving it, is an old custom in many cultures. See my article on: ## [Khlea, the Moroccan Preserved Meat](https://www.linsfood.com/khlea-khlii-moroccan-preserved-meat/) [![Khlea, Moroccan preserved meat](https://www.linsfood.com/wp-content/uploads/2017/01/Khlea-Moroccan-preserved-meat.jpg)](https://www.linsfood.com/khlea-khlii-moroccan-preserved-meat/) Here, in the UK, and indeed elsewhere in Europe, we’ve been doing it for many centuries. Cooking meat, then potting it up before covering it with a layer of fat became all the rage in the 17th and 18th centuries, and not only did it make the meat and even fish, go further, but it also became a new way of serving up food. Cooks potted up all sorts of meat: beef, venison, poultry, seafood and parts of the animal like tongue, which was extremely popular with many. Potted meat is a fantastic starter for anytime of the year, but there is just something so classy about serving these little pots of meat up during the festive season. And the best thing is, despite the fact that they look very impressive, potted meats are very, very simple to make. [Eliza Acton,](http://www.tonbridgehistory.org.uk/people/eliza-acton.htm) in her Book of Modern Cookery, published in 1845, says: > Any tender, and well-roasted meat, taken free of fat, skin and gristle, as well as from the dry outsides, will answer for potting admirably, … In fact, there is no reason why, you can’t make potted meat with any leftover roast. Although here, you would probably have to pulse the meat in a chopper to break it down to a soft, pâté stage. More of this later. ![Potted Duck in a glass jar with toast](https://www.linsfood.com/wp-content/uploads/2018/10/Rilettes-de-canard-LinsFood.jpg) Some stewed apples or chutney is always good with it ## Potted Duck Recipe All you need is some slow cooked, and well cooked, duck legs, where the meat is meltingly tender. This is how we make potted duck: 1. Marinate and salt the duck overnight 2. Brown some duck legs in a little duck fat (or oil) 3. Cover with white wine (optional) and water and cook for 3-4 hours on the stove (or in the oven) 4. Shred the meat and season (you could even do this in a chopper if you’re feeling lazy) 5. Place in small ramekins or jar, cover with the cooking fat from earlier 6. Place in the fridge overnight and it’s ready to be eaten Sounds easy, doesn’t it? Yes. I find the main difference is the method in which the duck is cooked. - The French like to simmer their duck meat on the stove. And in a whole lot of duck fat and some liquid. - The Brits like to roast their meat in said duck fat and liquid. I feel that simmering the meat gives you meat that is just that little bit tender and flavoursome. And that’s the method I use. Also, I’m only using a fraction of the duck fat generally used when making duck rillettes. Because it doesn’t need it, as far as I’m concerned. Here is an interesting and enjoyable article on [Rillettes de Canard and memories of Canada,](https://www.travelworldonline.de/en/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada/) from Monika and Petar of TravelWorldOnline. ## Quick Potted Duck Recipe If you are making potted duck with duck meat roasted in the oven, the initial method is similar to making [Confit de Canard](https://www.linsfood.com/duck-confit/). So you could, if you really, really must, start with shop bought [Duck Confit.](https://www.linsfood.com/duck-confit/) I’m sure most supermarkets and many delis will sell them these days. Then just shred and pot up. [![Duck Confit](https://www.linsfood.com/wp-content/uploads/2014/12/confit-du-canard.jpg)](https://www.linsfood.com/duck-confit/) Duck Confit ## The Ingredients To make potted duck, you only need a few key players: duck legs, a little duck fat, white wine and Calvados (or any brandy). Everything else falls under seasoning, like salt, pepper and herbs. Let’s take a look at the main ingredients mentioned above. ### The Duck I’m using duck legs, as I get a lot of meat off each leg, and also because I’m a fan. The darker meat gives the best flavour. You could opt for breast meat if you like, it will still be delicious. ### Duck Fat This should be easily found in supermarkets and helps to enhance the flavour of our potted duck. Should you not be able to find it, used unsalted butter. As we’re only using 2 tablespoons, it doesn’t really matter, and butter is always yummy\! ### White Wine White wine adds another flavour to our potted meat. Use a dry white wine, something fruity. Don’t do alcohol? Skip it and just use chicken stock. ### Calvados Calvados is a brandy made in Normandy, France, from apples or pears, or both. I am happy to use Calvados or our local Somerset Cider Brandy, made with apples. Apples and pears are perfect accompaniments to duck meat, so brandy made with either or both is the obvious choice here. Don’t do alcohol? Omit the brandy and use 2 Tbsp apple juice plus 1/2 teaspoon clear vinegar. But your alcohol free potted duck will need to be refrigerated and consumed within 2 days. ## Potted Duck Texture Speaking of shredding the meat, many people like their rillettes or potted meat to be as smooth as pâté. To that end, they often place it in a food chopper. The danger here is over processing it and getting a rubbery mix. If you do want to use a chopper for shredding your cooked duck, be sure to use the pulse action. I much prefer my duck rillettes to have texture, and so I use 2 forks to shred the meat up, and also to “beat in” the seasoning. ![Potted Duck close up, on a fork (Rilettes de Canard)](https://www.linsfood.com/wp-content/uploads/2018/10/Potted-duck-LinsFood.jpg) How I like it – almost emulsified, but with texture ## Season, Season, Season your Potted Meat This is perhaps the most crucial part of potting up your meat; the seasoning. You want to be heavy handed with your salt and pepper, as well as the cooking liquid and fat. You will see from the potted duck recipe here, that I’ve gone for minimal flavours, letting the duck speak (quack?) for itself. I’ve refrained from the popular French quatre épices (4 spices – which is just pepper, nutmeg, cloves and ginger), juniper berries, mace, mixed spice, etc. These are spices that you often see being used when making potted meat. But go ahead and add a pinch here, a pinch there, when you are shredding the duck meat. Just remember to taste as you go along. The cooking liquid and fat (that the duck legs were cooked in) is where all the flavour is, and is also what is going to keep your meat moist. So be liberal with it. - Once you’ve taken your duck out of the liquid, you can skim off as much of the fat as possible and set aside in a bowl. - Then drain the remaining liquid, and throw away all the solids. - Then add the liquid and fat to the meat as you are shredding and mixing. But be sure to keep enough of the fat to cover your potted up meat. - If you run out of fat, just top your rillettes de canard with some melted butter. You want fat that will harden in the fridge to create a solid barrier between the meat and air. ![](https://www.linsfood.com/wp-content/uploads/2021/10/potted-duck-rilettes-linsfood.jpg) this has been shredded in a chopper ## What to do with the Leftover Potted Duck Fat and Liquid? Skim off as much of the fat and jelly as possible and store them separately in clean containers, in the fridge. The fat, I would store for up to 1 week, the jelly, no more than 2 days. You could, of course, also freeze both. Use the duck fat from your rillettes de canard for roasting potatoes or for frying up anything\! The liquid, which will thicken to a jelly like consistency, can be used to flavour soups, sauces and even curries. In fact, if you are making any flavoured rice, couscous or similar starches, add some of the jelly, like you would stock. It’s delicious\! Phew, I think we’ve covered it. Let’s get our aprons on. ## More Duck Recipes on LinsFood Marmalade Roast Duck with Sichuan Peppercorns A delicious roast duck recipe – citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not). [Get the Recipe\!](https://www.linsfood.com/marmalade-roast-duck/) ![Marmalade Duck with Sichuan Peppercorns](https://www.linsfood.com/wp-content/uploads/2021/01/Marmalade-duck-recipe-150x150.jpg) Chinese Braised Duck Legs Easy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. Tastes better the next day\! [Get the Recipe\!](https://www.linsfood.com/chinese-braised-duck-legs/) ![Chinese Braised Duck Legs](https://www.linsfood.com/wp-content/uploads/2020/01/Chinese-Braised-duck-legs-featured-image-150x150.jpg) Three Bird Roast Recipe (aka Royal Roast, Turducken) Turducken, Royal Roast or Three Bird Roast, is a magnificent alternative to your standard Christmas or Thanksgiving Roast. A bird, in a bird, in a bird\! [Get the Recipe\!](https://www.linsfood.com/three-bird-roast-turducken/) ![Turducken, Three Bird Roast, Royal Roast](https://www.linsfood.com/wp-content/uploads/2021/05/Royal-Roast-Turducken-Three-Bird-Roast-150x150.jpg) If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you\! And if you make the recipe, share it on any platform and tag me [@azlinbloor](https://instagram.com/azlinbloor/), and hashtag it \#linsfood Lin xx ![Rillettes de canard on toast](https://www.linsfood.com/wp-content/uploads/2018/10/rilettes-de-canard-recipe-linsfood-300x300.jpg) - ▢ 2 duck legs - ▢ 2 heaped Tbsp duck fat - ▢ 250 ml white wine omit if you don't do alcohol, use chicken stock and water - ▢ water as needed - ▢ 3 cloves [garlic](https://www.target.com/p/spice-world-fresh-whole-garlic-3ct-bag/-/A-14917318?aflt=plt) - ▢ 3 sprigs of thyme - ▢ 2 sprigs rosemary - ▢ 1 tsp black peppercorns - ▢ 1 tsp salt #### For shredding/potting - ▢ 2 Tbsp Calvados or any brandy optional - ▢ 1 tsp salt - ▢ freshly ground black pepper #### Start with marinating the Duck Legs Overnight - Pound the garlic, thyme, rosemary and salt to get a rough paste. Stir in the Calvados. - Rub this all over the duck legs, getting under folds and skin as necessary. - Cover with clingfilm and place in the fridge overnight. #### Cooking the Duck Legs - Rinse the duck legs well and pat dry. - Heat the duck fat in a shallow pan on medium-high heat. - Brown both sides of the duck, about 2 minutes each. - Standing slightly away from the pan, pour in the white wine fairly quickly. The duck fat will sizzle, but it shouldn’t really protest too much about the wine being added. Follow this up with enough water to completely submerge the duck legs. Make sure the skin side is facing up. This will help to keep the meat moist as the liquid reduces. - Add the garlic, thyme, rosemary, peppercorns and salt, and bring to a boil. - Then lower the heat right down, and simmer for 3 hours. Maybe even 4. You want the duck meat to be very, very soft at the end of that time. - When done, take it off the heat, and leave the duck to cool in the liquid. I leave it overnight, only because I usually get this done towards the end of the day. Leave it covered. #### Shredding and Potting - When the duck legs are cool enough, take all the meat off the bones, lose the skin, and any ligaments and tendons. - Place the meat in a bowl and shred, shred, shred with 2 forks. Keep adding the liquid and the fat to moisten and flavour. And add the Calvados little by little too, if you are using it. You can also beat the meat with a wooden spoon, if you like, to make it softer and almost emulsified. Season with lots of pepper and enough salt. Keep tasting it. - When done, pot it up into little ramekins. Skim off the fat from your pan, and top the meat with it. - Cover with foil and keep in the fridge for at least 24 hours before serving, and up to a week. Total time does not take into account the marinating, cooling and refrigerating. Calories: 277kcal \\| Carbohydrates: 4g \\| Protein: 23g \\| Fat: 10g \\| Saturated Fat: 3g \\| Cholesterol: 99mg \\| Sodium: 1262mg \\| Potassium: 74mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 6IU \\| Vitamin C: 2mg \\| Calcium: 27mg \\| Iron: 2mg
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