🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 176 (from laksa122)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa176.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.saveur.com/article/recipes/duck-rillettes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.saveur.com/article/recipes/duck-rillettes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.saveur.com\/article\/recipes\/duck-rillettes\/","crawl_time":1775380936,"first_indexed_time":1581999044,"http_code":200,"src_unparsed":"com,saveur!www,\/article\/recipes\/duck-rillettes\/ s443","src_root_hash":"674304618196472976","history_drop_reason":null,"meta_title":"Duck Rillettes | Saveur","meta_descriptions":["Duck legs are dry-brined and braised in an aromatic stock, flavored with armagnac and spices making a delectable spread for a toasted baguette."],"attrs_boilerpipe_text":"Duck Rillettes\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.\nServes\nmakes ABOUT 5 CUPS\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes »\nHelen Rosner\nIngredients\n3 lb. duck legs\n1\n⁄\n4\ncup finely chopped thyme, plus 4 sprigs\n1\n⁄\n4\ncup kosher salt, plus more to taste\n2 tbsp. ground ginger\n10 cups duck or chicken stock\n1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste\n10 cloves garlic, peeled and smashed\n2  bay leaves\n1  (2\") piece ginger, peeled and thinly sliced\n3 tbsp. armagnac or brandy\n3 tbsp. finely chopped parsley\n1 tbsp. grated orange zest\n1\n⁄\n8\ntsp. ground cloves\n1 cup duck fat\nFreshly ground black pepper, to taste\nToast points, for serving\nCornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)\nADVERTISEMENT\nAD\nAD\nInstructions\nStep 1\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\nStep 2\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\nStep 3\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\nHELEN ROSNER\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.\nIngredients\n3 lb. duck legs\n1\n⁄\n4\ncup finely chopped thyme, plus 4 sprigs\n1\n⁄\n4\ncup kosher salt, plus more to taste\n2 tbsp. ground ginger\n10 cups duck or chicken stock\n1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste\n10 cloves garlic, peeled and smashed\n2  bay leaves\n1  (2\") piece ginger, peeled and thinly sliced\n3 tbsp. armagnac or brandy\n3 tbsp. finely chopped parsley\n1 tbsp. grated orange zest\n1\n⁄\n8\ntsp. ground cloves\n1 cup duck fat\nFreshly ground black pepper, to taste\nToast points, for serving\nCornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)\nADVERTISEMENT\nAD\nAD\nInstructions\nStep 1\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\nStep 2\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\nStep 3\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\nContinue to Next Story\nADVERTISEMENT\nAD\nAD\nWant more SAVEUR?\nGet our favorite recipes, stories, and more delivered to your inbox.","attrs_markdown":"[Accessibility Policy and Support - Click here to view our policy or contact us with questions](https:\/\/www.saveur.com\/website-accessibility-statement)\n\n- [Subscribe](https:\/\/www.saveur.com\/article\/recipes\/duck-rillettes\/ \"Subscribe\")\n  - [Newsletter](https:\/\/www.saveur.com\/newsletter\/ \"Newsletter\")\n  - [Print](https:\/\/shop.saveur.com\/ \"Print\")\n  - [Stockists](https:\/\/www.saveur.com\/stockists\/ \"Stockists\")\n  - [Digital Issues](https:\/\/saveur.zinioapps.com\/ \"Digital Issues\")\n- [Recipes](https:\/\/www.saveur.com\/category\/recipes\/ \"Recipes\")\n  - [Recipes by Ingredient](https:\/\/www.saveur.com\/category\/recipes-by-ingredient\/ \"Recipes by Ingredient\")\n  - [Recipes by Course](https:\/\/www.saveur.com\/category\/recipes-by-course\/ \"Recipes by Course\")\n  - [Recipes by Cuisine](https:\/\/www.saveur.com\/category\/recipes-by-cuisine\/ \"Recipes by Cuisine\")\n  - [Recipes by Season & Occasion](https:\/\/www.saveur.com\/category\/recipes-by-season-occasion\/ \"Recipes by Season & Occasion\")\n  - [Techniques](https:\/\/www.saveur.com\/category\/techniques\/ \"Techniques\")\n- [Culture](https:\/\/www.saveur.com\/category\/culture\/ \"Culture\")\n  - [Features](https:\/\/www.saveur.com\/category\/features\/ \"Features\")\n  - [Cookbook Club](https:\/\/www.saveur.com\/category\/cookbook-club\/ \"Cookbook Club\")\n  - [Trends](https:\/\/www.saveur.com\/category\/trends\/ \"Trends\")\n- [SPRING ENTERTAINING](https:\/\/www.saveur.com\/celebrate-spring-with-american-lamb\/ \"SPRING ENTERTAINING\")\n\nDuck Rillettes\n\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.\n\n- Serves\n  makes ABOUT 5 CUPS\n\n![](https:\/\/www.saveur.com\/uploads\/2019\/02\/11\/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440)\n\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes » *Helen Rosner*\n\n## Ingredients\n- 3 lb. duck legs\n- 1⁄4 cup finely chopped thyme, plus 4 sprigs\n- 1⁄4 cup kosher salt, plus more to taste\n- 2 tbsp. ground ginger\n- 10 cups duck or chicken stock\n- 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste\n- 10 cloves garlic, peeled and smashed\n- 2 bay leaves\n- 1 (2\") piece ginger, peeled and thinly sliced\n- 3 tbsp. armagnac or brandy\n- 3 tbsp. finely chopped parsley\n- 1 tbsp. grated orange zest\n- 1⁄8 tsp. ground cloves\n- 1 cup duck fat\n- Freshly ground black pepper, to taste\n- Toast points, for serving\n- Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)\n\nADVERTISEMENTAD\n\nAD\n\n## Instructions\n### Step 1\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n\n### Step 2\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n\n### Step 3\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n[Recipes](https:\/\/www.saveur.com\/category\/recipes\/)\n\n# Duck Rillettes\n- Serves\n  makes ABOUT 5 CUPS\n\n![](https:\/\/www.saveur.com\/uploads\/2019\/02\/11\/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440)\n\nHELEN ROSNER\n\n- [Appetizers](https:\/\/www.saveur.com\/category\/appetizers\/)\n- [Duck](https:\/\/www.saveur.com\/category\/duck\/)\n- [European](https:\/\/www.saveur.com\/category\/european\/)\n- [French](https:\/\/www.saveur.com\/category\/french-recipes\/)\n- [Game](https:\/\/www.saveur.com\/category\/game\/)\n\n## Ingredients\n- 3 lb. duck legs\n- 1⁄4 cup finely chopped thyme, plus 4 sprigs\n- 1⁄4 cup kosher salt, plus more to taste\n- 2 tbsp. ground ginger\n- 10 cups duck or chicken stock\n- 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste\n- 10 cloves garlic, peeled and smashed\n- 2 bay leaves\n- 1 (2\") piece ginger, peeled and thinly sliced\n- 3 tbsp. armagnac or brandy\n- 3 tbsp. finely chopped parsley\n- 1 tbsp. grated orange zest\n- 1⁄8 tsp. ground cloves\n- 1 cup duck fat\n- Freshly ground black pepper, to taste\n- Toast points, for serving\n- Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)\n\nADVERTISEMENTAD\n\nAD\n\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.\n\n## Ingredients\n- 3 lb. duck legs\n- 1⁄4 cup finely chopped thyme, plus 4 sprigs\n- 1⁄4 cup kosher salt, plus more to taste\n- 2 tbsp. ground ginger\n- 10 cups duck or chicken stock\n- 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste\n- 10 cloves garlic, peeled and smashed\n- 2 bay leaves\n- 1 (2\") piece ginger, peeled and thinly sliced\n- 3 tbsp. armagnac or brandy\n- 3 tbsp. finely chopped parsley\n- 1 tbsp. grated orange zest\n- 1⁄8 tsp. ground cloves\n- 1 cup duck fat\n- Freshly ground black pepper, to taste\n- Toast points, for serving\n- Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)\n\nADVERTISEMENTAD\n\nAD\n\n## Instructions\n### Step 1\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n\n### Step 2\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n\n### Step 3\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n## Keep Reading\n***\n\n[![Maryland Crab Soup](https:\/\/www.saveur.com\/uploads\/2026\/03\/Maryland-Crab-Soup-scaled.jpg?crop=4%3A5&format=auto&optimize=high&width=1440)](https:\/\/www.saveur.com\/recipes\/maryland-half-half-crab-soup\/ \"Maryland Half-and-Half Crab Soup\")\n\n### [Maryland Half-and-Half Crab Soup](https:\/\/www.saveur.com\/recipes\/maryland-half-half-crab-soup\/ \"Maryland Half-and-Half Crab Soup\")\nBy [Farideh Sadeghin](https:\/\/www.saveur.com\/authors\/farideh-sadeghin\/)\n\n[![Apple, Date, and Walnut Charoset](https:\/\/www.saveur.com\/uploads\/2026\/03\/photo-matt-taylor-jones_food-styling-ben-weiner_SAVEUR_Charoset_2495-Edit-scaled.jpg?crop=4%3A5&format=auto&optimize=high&width=1440)](https:\/\/www.saveur.com\/recipes\/apple-date-walnut-charoset\/ \"Apple, Date, and Walnut Charoset\")\n\n### [Apple, Date, and Walnut 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Registration on or use of this site constitutes acceptance of our Terms of Use.\n\nDo Not Sell My Personal Information\n\n© 2026 Another Little Whisk LLC. All rights reserved.","attrs_readable_markdown":"Duck Rillettes\n\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.\n\n- Serves\n  makes ABOUT 5 CUPS\n\n![](https:\/\/www.saveur.com\/uploads\/2019\/02\/11\/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440)\n\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes » *Helen Rosner*\n\n## Ingredients\n- 3 lb. duck legs\n- 1⁄4 cup finely chopped thyme, plus 4 sprigs\n- 1⁄4 cup kosher salt, plus more to taste\n- 2 tbsp. ground ginger\n- 10 cups duck or chicken stock\n- 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste\n- 10 cloves garlic, peeled and smashed\n- 2 bay leaves\n- 1 (2\") piece ginger, peeled and thinly sliced\n- 3 tbsp. armagnac or brandy\n- 3 tbsp. finely chopped parsley\n- 1 tbsp. grated orange zest\n- 1⁄8 tsp. ground cloves\n- 1 cup duck fat\n- Freshly ground black pepper, to taste\n- Toast points, for serving\n- Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)\n\nADVERTISEMENTAD\n\nAD\n\n## Instructions\n### Step 1\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n\n### Step 2\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n\n### Step 3\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n![](https:\/\/www.saveur.com\/uploads\/2019\/02\/11\/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440)\n\nHELEN ROSNER\n\nDuck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.\n\n## Ingredients\n- 3 lb. duck legs\n- 1⁄4 cup finely chopped thyme, plus 4 sprigs\n- 1⁄4 cup kosher salt, plus more to taste\n- 2 tbsp. ground ginger\n- 10 cups duck or chicken stock\n- 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste\n- 10 cloves garlic, peeled and smashed\n- 2 bay leaves\n- 1 (2\") piece ginger, peeled and thinly sliced\n- 3 tbsp. armagnac or brandy\n- 3 tbsp. finely chopped parsley\n- 1 tbsp. grated orange zest\n- 1⁄8 tsp. ground cloves\n- 1 cup duck fat\n- Freshly ground black pepper, to taste\n- Toast points, for serving\n- Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)\n\nADVERTISEMENTAD\n\nAD\n\n## Instructions\n### Step 1\nPlace duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n\n### Step 2\nBrush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n\n### Step 3\nNext day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.\n2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.\n3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.\n\n[![Maryland Crab Soup](https:\/\/www.saveur.com\/uploads\/2026\/03\/Maryland-Crab-Soup-scaled.jpg?crop=4%3A5&format=auto&optimize=high&width=1440)](https:\/\/www.saveur.com\/recipes\/maryland-half-half-crab-soup\/ \"Maryland Half-and-Half Crab Soup\")\n\n[![Apple, Date, and Walnut Charoset](https:\/\/www.saveur.com\/uploads\/2026\/03\/photo-matt-taylor-jones_food-styling-ben-weiner_SAVEUR_Charoset_2495-Edit-scaled.jpg?crop=4%3A5&format=auto&optimize=high&width=1440)](https:\/\/www.saveur.com\/recipes\/apple-date-walnut-charoset\/ \"Apple, Date, and Walnut Charoset\")\n\n[![Whitefish Salad](https:\/\/www.saveur.com\/uploads\/2026\/03\/photo-matt-taylor-jones_food-styling-ben-weiner_SAVEUR_Rascal_House_Whitefish_Salad_2445-Edit-scaled.jpg?crop=4%3A5&format=auto&optimize=high&width=1440)](https:\/\/www.saveur.com\/recipes\/whitefish-salad\/ \"Whitefish Salad\")\n\nContinue to Next Story\n\nADVERTISEMENTAD\n\nAD\n\n## Want more SAVEUR?\nGet our favorite recipes, stories, and more delivered to your inbox.\n\n![](https:\/\/www.saveur.com\/saveur-newsletter-signup-bg.jpg?format=auto&optimize=high&width=1440)","meta_canonical":null}

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Boilerpipe Text	Duck Rillettes Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. Serves makes ABOUT 5 CUPS Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes » Helen Rosner Ingredients 3 lb. duck legs 1 ⁄ 4 cup finely chopped thyme, plus 4 sprigs 1 ⁄ 4 cup kosher salt, plus more to taste 2 tbsp. ground ginger 10 cups duck or chicken stock 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste 10 cloves garlic, peeled and smashed 2 bay leaves 1 (2") piece ginger, peeled and thinly sliced 3 tbsp. armagnac or brandy 3 tbsp. finely chopped parsley 1 tbsp. grated orange zest 1 ⁄ 8 tsp. ground cloves 1 cup duck fat Freshly ground black pepper, to taste Toast points, for serving Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) ADVERTISEMENT AD AD Instructions Step 1 Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. Step 2 Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. Step 3 Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. HELEN ROSNER Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. Ingredients 3 lb. duck legs 1 ⁄ 4 cup finely chopped thyme, plus 4 sprigs 1 ⁄ 4 cup kosher salt, plus more to taste 2 tbsp. ground ginger 10 cups duck or chicken stock 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste 10 cloves garlic, peeled and smashed 2 bay leaves 1 (2") piece ginger, peeled and thinly sliced 3 tbsp. armagnac or brandy 3 tbsp. finely chopped parsley 1 tbsp. grated orange zest 1 ⁄ 8 tsp. ground cloves 1 cup duck fat Freshly ground black pepper, to taste Toast points, for serving Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) ADVERTISEMENT AD AD Instructions Step 1 Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. Step 2 Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. Step 3 Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. Continue to Next Story ADVERTISEMENT AD AD Want more SAVEUR? Get our favorite recipes, stories, and more delivered to your inbox.
Markdown	[Accessibility Policy and Support - Click here to view our policy or contact us with questions](https://www.saveur.com/website-accessibility-statement) - [Subscribe](https://www.saveur.com/article/recipes/duck-rillettes/ "Subscribe") - [Newsletter](https://www.saveur.com/newsletter/ "Newsletter") - [Print](https://shop.saveur.com/ "Print") - [Stockists](https://www.saveur.com/stockists/ "Stockists") - [Digital Issues](https://saveur.zinioapps.com/ "Digital Issues") - [Recipes](https://www.saveur.com/category/recipes/ "Recipes") - [Recipes by Ingredient](https://www.saveur.com/category/recipes-by-ingredient/ "Recipes by Ingredient") - [Recipes by Course](https://www.saveur.com/category/recipes-by-course/ "Recipes by Course") - [Recipes by Cuisine](https://www.saveur.com/category/recipes-by-cuisine/ "Recipes by Cuisine") - [Recipes by Season & Occasion](https://www.saveur.com/category/recipes-by-season-occasion/ "Recipes by Season & Occasion") - [Techniques](https://www.saveur.com/category/techniques/ "Techniques") - [Culture](https://www.saveur.com/category/culture/ "Culture") - [Features](https://www.saveur.com/category/features/ "Features") - [Cookbook Club](https://www.saveur.com/category/cookbook-club/ "Cookbook Club") - [Trends](https://www.saveur.com/category/trends/ "Trends") - [SPRING ENTERTAINING](https://www.saveur.com/celebrate-spring-with-american-lamb/ "SPRING ENTERTAINING") Duck Rillettes Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. - Serves makes ABOUT 5 CUPS ![](https://www.saveur.com/uploads/2019/02/11/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440) Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes » Helen Rosner ## Ingredients - 3 lb. duck legs - 1⁄4 cup finely chopped thyme, plus 4 sprigs - 1⁄4 cup kosher salt, plus more to taste - 2 tbsp. ground ginger - 10 cups duck or chicken stock - 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste - 10 cloves garlic, peeled and smashed - 2 bay leaves - 1 (2") piece ginger, peeled and thinly sliced - 3 tbsp. armagnac or brandy - 3 tbsp. finely chopped parsley - 1 tbsp. grated orange zest - 1⁄8 tsp. ground cloves - 1 cup duck fat - Freshly ground black pepper, to taste - Toast points, for serving - Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) ADVERTISEMENTAD AD ## Instructions ### Step 1 Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. ### Step 2 Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. ### Step 3 Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. 1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. 2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. 3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. [Recipes](https://www.saveur.com/category/recipes/) # Duck Rillettes - Serves makes ABOUT 5 CUPS ![](https://www.saveur.com/uploads/2019/02/11/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440) HELEN ROSNER - [Appetizers](https://www.saveur.com/category/appetizers/) - [Duck](https://www.saveur.com/category/duck/) - [European](https://www.saveur.com/category/european/) - [French](https://www.saveur.com/category/french-recipes/) - [Game](https://www.saveur.com/category/game/) ## Ingredients - 3 lb. duck legs - 1⁄4 cup finely chopped thyme, plus 4 sprigs - 1⁄4 cup kosher salt, plus more to taste - 2 tbsp. ground ginger - 10 cups duck or chicken stock - 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste - 10 cloves garlic, peeled and smashed - 2 bay leaves - 1 (2") piece ginger, peeled and thinly sliced - 3 tbsp. armagnac or brandy - 3 tbsp. finely chopped parsley - 1 tbsp. grated orange zest - 1⁄8 tsp. ground cloves - 1 cup duck fat - Freshly ground black pepper, to taste - Toast points, for serving - Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) ADVERTISEMENTAD AD Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. ## Ingredients - 3 lb. duck legs - 1⁄4 cup finely chopped thyme, plus 4 sprigs - 1⁄4 cup kosher salt, plus more to taste - 2 tbsp. ground ginger - 10 cups duck or chicken stock - 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste - 10 cloves garlic, peeled and smashed - 2 bay leaves - 1 (2") piece ginger, peeled and thinly sliced - 3 tbsp. armagnac or brandy - 3 tbsp. finely chopped parsley - 1 tbsp. grated orange zest - 1⁄8 tsp. ground cloves - 1 cup duck fat - Freshly ground black pepper, to taste - Toast points, for serving - Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) ADVERTISEMENTAD AD ## Instructions ### Step 1 Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. ### Step 2 Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. ### Step 3 Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. 1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. 2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. 3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. 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Readable Markdown	Duck Rillettes Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. - Serves makes ABOUT 5 CUPS ![](https://www.saveur.com/uploads/2019/02/11/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440) Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes » Helen Rosner ## Ingredients - 3 lb. duck legs - 1⁄4 cup finely chopped thyme, plus 4 sprigs - 1⁄4 cup kosher salt, plus more to taste - 2 tbsp. ground ginger - 10 cups duck or chicken stock - 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste - 10 cloves garlic, peeled and smashed - 2 bay leaves - 1 (2") piece ginger, peeled and thinly sliced - 3 tbsp. armagnac or brandy - 3 tbsp. finely chopped parsley - 1 tbsp. grated orange zest - 1⁄8 tsp. ground cloves - 1 cup duck fat - Freshly ground black pepper, to taste - Toast points, for serving - Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) ADVERTISEMENTAD AD ## Instructions ### Step 1 Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. ### Step 2 Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. ### Step 3 Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. 1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. 2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. 3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. ![](https://www.saveur.com/uploads/2019/02/11/BG3ZVU3LCW4OBYT3XMR6AUEYAA.jpg?format=auto&optimize=high&width=1440) HELEN ROSNER Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. ## Ingredients - 3 lb. duck legs - 1⁄4 cup finely chopped thyme, plus 4 sprigs - 1⁄4 cup kosher salt, plus more to taste - 2 tbsp. ground ginger - 10 cups duck or chicken stock - 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste - 10 cloves garlic, peeled and smashed - 2 bay leaves - 1 (2") piece ginger, peeled and thinly sliced - 3 tbsp. armagnac or brandy - 3 tbsp. finely chopped parsley - 1 tbsp. grated orange zest - 1⁄8 tsp. ground cloves - 1 cup duck fat - Freshly ground black pepper, to taste - Toast points, for serving - Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) ADVERTISEMENTAD AD ## Instructions ### Step 1 Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. ### Step 2 Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. ### Step 3 Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. 1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8. 2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 1⁄2–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight. 3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve 1⁄4 cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks. 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