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1. Shard Calculation

Query:

Response:

Calculated Shard: 135 (from laksa020)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa135.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/","crawl_time":1776028540,"first_indexed_time":1736495679,"http_code":200,"src_unparsed":"com,wilfriedscooking!www,\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/ s443","src_root_hash":"197955394600719335","history_drop_reason":null,"meta_title":"Duck Rillettes - wilfriedscooking","meta_descriptions":["Duck rillettes are made from slow cooked duck, with optional some slow cooked pork and emulsified in fat and some broth","Duck rillettes have some commonalities with duck pate, although they are distinctly different. The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat."],"attrs_boilerpipe_text":"Skip to content\n♥ Eat well, Be happy, Love food\nHome\nRecipes\nAppetizers and snacks\nBroth & soup\nDesserts\nDough, Pasta & bread\nFish\nFood base essentials\nMeat and Poultry\nOthers\nPastry\nNEW\nSalads\nSauces and condiments\nVegetables and legumes\nVegetarian\nQuick\nNEW\nHow\nCooking techniques\nKeeping your food fresh\nGeneral cooking hints\nAbout\nContact\nKnowledge\nEating and drinking healthy\nAbout Fat and eating and drinking healthy\nAll about carbonhydrates: starch, sugar and fibres\nProteins and amino acids\nMinerals and vitamins\nNatural anti-oxidants\nPreservatives and additives in processed food and water\nFood storage and taste\nBackground on Taste\nMeasures and weights in cooking\nFood chemistry in action when we cook\nSearch for:\nHome\nRecipes\nAppetizers & Snacks\nDuck Rillettes\nDuck Rillettes\nDuck rillettes have some commonalities with\nduck pate\n, although they are distinctly different.  The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat. Also, in duck pate we use liver, whereas in duck rillettes we sometimes add foie gras, but this is optional.\nUse as an appetizer and on a piece of crusty, warm bread.\nthe art of making duck rillettes\nCook the herbed meats slowly and reserve the juices and fat. For duck we use an oven for 6 hours at (120 C), and for pork for 3 hours at (160 C), each wrapped in foil.  Thereafter, we let the meats cool down. Subsequently we pull or cut the meat, mix and then emulsify in sufficient fat, mostly duck fat, but some pork fat is fine too.  Also, we add some of the gelled-up meat juices. After filling jars with the mixture, we cool it down. Ensure no air pockets are left, before the mixture is sealed with a layer of melted pork fat.\nThe taste of the mixture will develop and can be stored for months in the refrigerator.\nSpecial equipment\nan oven baking tray\nsome aluminum foil\nglass jars\nDuck Rillettes\n5\nfrom 1 vote\nPrint Recipe\nPin Recipe\nPrep Time\n10\nminutes\nmins\nCook Time\n9\nhours\nhrs\ncooling and resting time\n11\nhours\nhrs\nTotal Time\n20\nhours\nhrs\n10\nminutes\nmins\nServings:\n20\nCourse:\nAppetizer\nCuisine:\nFrench\nIngredients\nMethod\nNotes\nIngredients\n  \nthe meats\n1\nwhole duck, organs removed\n0.7\nlb\nlean pork with fat rim\nfillings for the inside of the duck\n6\nslices\nfresh ginger\n10\ncloves\nof garlic\n1\norange, use the zest and cut in stripes\n1\nbunch\nfresh thyme\n3\nbay leaves\n1\/4\ntsp\nsea salt\n1\/4\ntsp\nground pepper (black preferred)\nspice rub for the duck\n1.5\ntbsp\nsea salt\n2\ntsp\npepper (black preferred)\n2\ntsp\nthyme (dried is fine)\nspice rub for the pork\n1\/2\ntsp\npepper\n1\ntsp\nsea salt\n1\ntsp\nthyme\nto bring it together\n1\ntbsp\nbrandy: cognac or Armagnac preferred\n1\ntsp\norange zest grated\n2\ntsp\nchopped fresh parsley\n1\ntsp\nDijon mustard\n1\ntsp\nchopped chives\n1\npinch\ncayenne or Sichuan pepper\nsalt and pepper to taste\nMethod\n \nprepare the meats\nmix the ingredients of the rub mix\nmix the spices, herbs and salt for the inner fillings\nrinse the duck and hang on the neck to dry\ncut of the head and discard\nrub the duck on the outside and the inside with the pepper salt rub\nfill the interior of the duck with the 'inner filings'\nplace the duck on aluminum foil, breast side up\nfold the foil tight around the duck, such that juices and fat can be trapped inside the wrapped foil\nFor the pork, season with pepper, salt and thyme\nwrap the pork also in foil and place in an oven baking dish\nthe slow cook\nPlace the wrapped duck in the oven at 250 F (120 C) for 6 h\nThereafter remove the baking dish with the duck and check if the meat comes off, but should not fall from the bone\nSeparately place the pork also in a baking dish in the oven at 320 F (160 C) for 3 h\nThereafter remove the baking dish with the pork\nthe work up of the juices\nThe duck will have generated juices and fat. Collect these and place in a pan and heat up\nWhen all is liquid again, strain the mixture and let the mixture cool down. The fat will be visible on top and the lower aqueous phase will become a gel upon cooling. After cooling in the fridge, separate with a spoon the fat from the gel\nThe pork's juices are collected, heated up and let separate as well\nthe pulling of the meat\nWhen the duck has cooled down, pull the meat from the bones, but keep the bones, skin and inner fillings separate to make a delicious broth (the latter is not part of this recipe)\nAlso cut the pork meat in smaller pieces.\nMix the meat together and cool down further\nmaking the rillettes\nWhen making the rillettes, add all ingredients needed 'to bring it together' into the meats.\nThen add the melted duck fat, some of the (gelly) duck broth and some pork fat to the meat mixture and mix with a fork. the total amount of fat should be around 30-35% of the weight of the total mixture\nFill the mixture in sterile glass jars and compact it. Then refrigerate over night\nThe next day, melt some pork fat and cover the mixture to seal it from the air. This is to keep the rillettes in good condition for a long time in the fridge.\nNotes\nMethod\n: oven baking\nFood allergy & intolerance information\n: none\nRemarks\nIt is optional how much pork meat to add. leaving out the pork will leave more of the duck taste, but pork makes the taste rounder.\nOptionally add duck foie gras up to 20% of the total mixture. It provides for an excellent taste enhancement.\nPrevious\nNext\nRecipe Rating\nRecipe Rating\nComment\nSave my name, email, and website in this browser for the next time I comment.\nSearch your recipe\nSearch for:\nBackground\nWhy wilfriedscooking.com ?\nPrivacy\nProclaimer\n2019-2026 © Chef Wilfried and vormdeLight\nPage load link\nGo to Top","attrs_markdown":"[Skip to content](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#content)\n\n♥ Eat well, Be happy, Love food\n\n[![wilfriedscooking Logo](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2020\/12\/logo-300.png)![wilfriedscooking Logo](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2020\/12\/logo-sticky.png)![wilfriedscooking Logo](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2020\/12\/logo-sticky.png)](https:\/\/www.wilfriedscooking.com\/)\n\nToggle Navigation\n\n- [Home](https:\/\/www.wilfriedscooking.com\/)\n- [Recipes](https:\/\/www.wilfriedscooking.com\/recipes\/)\n  - [Appetizers and snacks](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/)\n  - [Broth & soup](https:\/\/www.wilfriedscooking.com\/recipes\/broth-soup\/)\n  - [Desserts](https:\/\/www.wilfriedscooking.com\/recipes\/desserts\/)\n  - [Dough, Pasta & bread](https:\/\/www.wilfriedscooking.com\/recipes\/dough-bread\/)\n  \n  - [Fish](https:\/\/www.wilfriedscooking.com\/recipes\/fish\/)\n  - [Food base essentials](https:\/\/www.wilfriedscooking.com\/recipes\/food-base-essentials\/)\n  - [Meat and Poultry](https:\/\/www.wilfriedscooking.com\/recipes\/meat\/)\n  - [Others](https:\/\/www.wilfriedscooking.com\/recipes\/pastry-2\/)\n  \n  - [PastryNEW](https:\/\/www.wilfriedscooking.com\/recipes\/pastry\/)\n  - [Salads](https:\/\/www.wilfriedscooking.com\/recipes\/salads\/)\n  - [Sauces and condiments](https:\/\/www.wilfriedscooking.com\/recipes\/sauces-and-condiments\/)\n  - [Vegetables and legumes](https:\/\/www.wilfriedscooking.com\/recipes\/vegetables-and-legumes\/)\n  \n  - [Vegetarian](https:\/\/www.wilfriedscooking.com\/recipes\/vegetarian\/)\n  - [QuickNEW](https:\/\/www.wilfriedscooking.com\/recipes\/fish-2\/)\n- [How](https:\/\/www.wilfriedscooking.com\/how-to-cook\/)\n  - [Cooking techniques](https:\/\/www.wilfriedscooking.com\/how-to-cook\/cooking-types\/)\n  - [Keeping your food fresh](https:\/\/www.wilfriedscooking.com\/how-to-cook\/keeping-your-food-fresh\/)\n  - [General cooking hints](https:\/\/www.wilfriedscooking.com\/how-to-cook\/general-cooking-hints\/)\n- [About](https:\/\/www.wilfriedscooking.com\/chef-wilfried\/)\n- [Contact](https:\/\/www.wilfriedscooking.com\/contact\/)\n- [Knowledge](https:\/\/www.wilfriedscooking.com\/knowledge\/)\n  - [Eating and drinking healthy](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/)\n    - [About Fat and eating and drinking healthy](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/about-fat\/)\n    - [All about carbonhydrates: starch, sugar and fibres](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/carbonhydrates\/)\n    - [Proteins and amino acids](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/proteins-and-amino-acids\/)\n    - [Minerals and vitamins](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/minerals-and-vitamins\/)\n    - [Natural anti-oxidants](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/natural-anti-oxidants\/)\n  - [Preservatives and additives in processed food and water](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/preservatives-and-additives-in-processed-food-and-water\/)\n  - [Food storage and taste](https:\/\/www.wilfriedscooking.com\/knowledge\/foodstorage-and-taste\/)\n  - [Background on Taste](https:\/\/www.wilfriedscooking.com\/knowledge\/background-on-taste\/)\n  - [Measures and weights in cooking](https:\/\/www.wilfriedscooking.com\/knowledge\/measures-and-weights-in-cooking\/)\n  - [Food chemistry in action when we cook](https:\/\/www.wilfriedscooking.com\/knowledge\/food-chemistry-while-cooking\/)\n\n![duck rillettes on ciabatta©️ Nel Brouwer-van den Bergh](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2022\/11\/duck-rilettes3rs.jpg)\n\n1. [Home](https:\/\/www.wilfriedscooking.com\/)\n2. [Recipes](https:\/\/www.wilfriedscooking.com\/category\/recipes\/)\n3. [Appetizers & Snacks](https:\/\/www.wilfriedscooking.com\/category\/recipes\/appetizers-and-snacks\/)\n4. Duck Rillettes\n# Duck Rillettes\n\n###### Duck rillettes have some commonalities with [duck pate](https:\/\/www.wilfriedscooking.com\/recipes\/meat\/terrine-de-canard-duck-pate\/), although they are distinctly different. The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat. Also, in duck pate we use liver, whereas in duck rillettes we sometimes add foie gras, but this is optional. Use as an appetizer and on a piece of crusty, warm bread.\n## the art of making duck rillettes\nCook the herbed meats slowly and reserve the juices and fat. For duck we use an oven for 6 hours at (120 C), and for pork for 3 hours at (160 C), each wrapped in foil. Thereafter, we let the meats cool down. Subsequently we pull or cut the meat, mix and then emulsify in sufficient fat, mostly duck fat, but some pork fat is fine too. Also, we add some of the gelled-up meat juices. After filling jars with the mixture, we cool it down. Ensure no air pockets are left, before the mixture is sealed with a layer of melted pork fat.\n\nThe taste of the mixture will develop and can be stored for months in the refrigerator.\n### Special equipment\nan oven baking tray\n\nsome aluminum foil\n\nglass jars\n\n![duck rillettes in jar ©️ Nel Brouwer-van den Bergh](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2022\/11\/duck-rilette1rs.jpg)\n\n## Duck Rillettes\n5 from 1 vote\n\n[Print Recipe](https:\/\/www.wilfriedscooking.com\/wprm_print\/duck-rillettes) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.wilfriedscooking.com%2Frecipes%2Fappetizers-and-snacks%2Fduck-rillettes-2%2F&media=https%3A%2F%2Fwww.wilfriedscooking.com%2Fwp-content%2Fuploads%2F2022%2F11%2Fduck-rilette1rs.jpg&description=Duck+Rillettes&is_video=false)\n\nPrep Time 10 minutes mins\n\nCook Time 9 hours hrs\n\ncooling and resting time 11 hours hrs\n\nTotal Time 20 hours hrs 10 minutes mins\n\nServings: 20\n\nCourse: Appetizer\n\nCuisine: French\n\n[Ingredients](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#recipe-102667-ingredients)\n\n[Method](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#recipe-102667-instructions)\n\n[Notes](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#recipe-102667-notes)\n\n### Ingredients\nthe meats\n\n- 1 whole duck, organs removed\n- 0\\.7  lb lean pork with fat rim\n\nfillings for the inside of the duck\n\n- 6 slices fresh ginger\n- 10  cloves of garlic\n- 1 orange, use the zest and cut in stripes\n- 1 bunch fresh thyme\n- 3 bay leaves\n- 1\/4 tsp sea salt\n- 1\/4 tsp ground pepper (black preferred)\n\nspice rub for the duck\n\n- 1\\.5 tbsp sea salt\n- 2 tsp pepper (black preferred)\n- 2 tsp thyme (dried is fine)\n\nspice rub for the pork\n\n- 1\/2 tsp pepper\n- 1 tsp sea salt\n- 1 tsp thyme\n\nto bring it together\n\n- 1 tbsp brandy: cognac or Armagnac preferred\n- 1 tsp orange zest grated\n- 2 tsp chopped fresh parsley\n- 1 tsp Dijon mustard\n- 1 tsp chopped chives\n- 1 pinch cayenne or Sichuan pepper\n- salt and pepper to taste\n\n### Method\nprepare the meats\n\n1. mix the ingredients of the rub mix\n2. mix the spices, herbs and salt for the inner fillings\n3. rinse the duck and hang on the neck to dry\n4. cut of the head and discard\n5. rub the duck on the outside and the inside with the pepper salt rub\n6. fill the interior of the duck with the 'inner filings'\n7. place the duck on aluminum foil, breast side up\n8. fold the foil tight around the duck, such that juices and fat can be trapped inside the wrapped foil\n9. For the pork, season with pepper, salt and thyme\n10. wrap the pork also in foil and place in an oven baking dish\n\nthe slow cook\n\n1. Place the wrapped duck in the oven at 250 F (120 C) for 6 h\n2. Thereafter remove the baking dish with the duck and check if the meat comes off, but should not fall from the bone\n3. Separately place the pork also in a baking dish in the oven at 320 F (160 C) for 3 h\n4. Thereafter remove the baking dish with the pork\n\nthe work up of the juices\n\n1. The duck will have generated juices and fat. Collect these and place in a pan and heat up\n2. When all is liquid again, strain the mixture and let the mixture cool down. The fat will be visible on top and the lower aqueous phase will become a gel upon cooling. After cooling in the fridge, separate with a spoon the fat from the gel\n3. The pork's juices are collected, heated up and let separate as well\n\nthe pulling of the meat\n\n1. When the duck has cooled down, pull the meat from the bones, but keep the bones, skin and inner fillings separate to make a delicious broth (the latter is not part of this recipe)\n2. Also cut the pork meat in smaller pieces.\n3. Mix the meat together and cool down further\n\nmaking the rillettes\n\n1. When making the rillettes, add all ingredients needed 'to bring it together' into the meats.\n2. Then add the melted duck fat, some of the (gelly) duck broth and some pork fat to the meat mixture and mix with a fork. the total amount of fat should be around 30-35% of the weight of the total mixture\n3. Fill the mixture in sterile glass jars and compact it. Then refrigerate over night\n4. The next day, melt some pork fat and cover the mixture to seal it from the air. This is to keep the rillettes in good condition for a long time in the fridge.\n\n### Notes\n**Method**: oven baking\n\n**Food allergy & intolerance information**: none\n### Remarks\nIt is optional how much pork meat to add. leaving out the pork will leave more of the duck taste, but pork makes the taste rounder.\n\nOptionally add duck foie gras up to 20% of the total mixture. It provides for an excellent taste enhancement.\n\n[Previous](https:\/\/www.wilfriedscooking.com\/recipes\/food-base-essentials\/pork-fat\/)\n\n[Next](https:\/\/www.wilfriedscooking.com\/recipes\/vegetarian\/caramelized-onions\/)\n## Leave A Comment [Cancel reply](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#respond)\n\n#### Search your favorite\n#### Find here how to cook\n- [Introduction to ‘how’](https:\/\/www.wilfriedscooking.com\/how-to-cook\/)\n  - [Cooking techniques](https:\/\/www.wilfriedscooking.com\/how-to-cook\/cooking-types\/)\n  - [General cooking hints](https:\/\/www.wilfriedscooking.com\/how-to-cook\/general-cooking-hints\/)\n  - [Keeping your food fresh](https:\/\/www.wilfriedscooking.com\/how-to-cook\/keeping-your-food-fresh\/)\n\n#### Recent Comments\n- Yvonne Kimman on [Avocado cucumber gazpacho](https:\/\/www.wilfriedscooking.com\/recipes\/broth_and_soup\/avocado-cucumber-gazpacho\/#comment-165248)\n- [zidane](https:\/\/ft.esaunggul.ac.id\/teknik-industri\/) on [Paella Valenciana](https:\/\/www.wilfriedscooking.com\/recipes\/one-pan-meal\/paella-valenciana\/#comment-119372)\n- DAVE on [Tempura batter](https:\/\/www.wilfriedscooking.com\/recipes\/food-base-essentials\/tempura-batter\/#comment-106880)\n\n#### Archives\nArchives\n\n- [Introduction to ‘how’](https:\/\/www.wilfriedscooking.com\/how-to-cook\/)\n  - 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[Proteins and amino acids](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/proteins-and-amino-acids\/)\n    - [Minerals and vitamins](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/minerals-and-vitamins\/)\n    - [Natural anti-oxidants](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/natural-anti-oxidants\/)\n  - [Preservatives and additives in processed food and water](https:\/\/www.wilfriedscooking.com\/knowledge\/eating-drinking-and-health\/preservatives-and-additives-in-processed-food-and-water\/)\n  - [Food storage and taste](https:\/\/www.wilfriedscooking.com\/knowledge\/foodstorage-and-taste\/)\n  - [Background on Taste](https:\/\/www.wilfriedscooking.com\/knowledge\/background-on-taste\/)\n  - [Measures and weights in cooking](https:\/\/www.wilfriedscooking.com\/knowledge\/measures-and-weights-in-cooking\/)\n  - [Food chemistry in action when we cook](https:\/\/www.wilfriedscooking.com\/knowledge\/food-chemistry-while-cooking\/)\n\n![duck rillettes on ciabatta©️ Nel Brouwer-van den Bergh](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2022\/11\/duck-rilettes3rs.jpg)\n\n1. [Home](https:\/\/www.wilfriedscooking.com\/)\n2. [Recipes](https:\/\/www.wilfriedscooking.com\/category\/recipes\/)\n3. [Appetizers & Snacks](https:\/\/www.wilfriedscooking.com\/category\/recipes\/appetizers-and-snacks\/)\n4. Duck Rillettes\n## Duck Rillettes\n\n###### Duck rillettes have some commonalities with [duck pate](https:\/\/www.wilfriedscooking.com\/recipes\/meat\/terrine-de-canard-duck-pate\/), although they are distinctly different. The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat. Also, in duck pate we use liver, whereas in duck rillettes we sometimes add foie gras, but this is optional. Use as an appetizer and on a piece of crusty, warm bread.\n## the art of making duck rillettes\nCook the herbed meats slowly and reserve the juices and fat. For duck we use an oven for 6 hours at (120 C), and for pork for 3 hours at (160 C), each wrapped in foil. Thereafter, we let the meats cool down. Subsequently we pull or cut the meat, mix and then emulsify in sufficient fat, mostly duck fat, but some pork fat is fine too. Also, we add some of the gelled-up meat juices. After filling jars with the mixture, we cool it down. Ensure no air pockets are left, before the mixture is sealed with a layer of melted pork fat.\n\nThe taste of the mixture will develop and can be stored for months in the refrigerator.\n### Special equipment\nan oven baking tray\n\nsome aluminum foil\n\nglass jars\n\n![duck rillettes in jar ©️ Nel Brouwer-van den Bergh](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2022\/11\/duck-rilette1rs.jpg)\n\n## Duck Rillettes\n5 from 1 vote\n\n[Print Recipe](https:\/\/www.wilfriedscooking.com\/wprm_print\/duck-rillettes) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.wilfriedscooking.com%2Frecipes%2Fappetizers-and-snacks%2Fduck-rillettes-2%2F&media=https%3A%2F%2Fwww.wilfriedscooking.com%2Fwp-content%2Fuploads%2F2022%2F11%2Fduck-rilette1rs.jpg&description=Duck+Rillettes&is_video=false)\n\nPrep Time 10 minutes mins\n\nCook Time 9 hours hrs\n\ncooling and resting time 11 hours hrs\n\nTotal Time 20 hours hrs 10 minutes mins\n\nServings: 20\n\nCourse: Appetizer\n\nCuisine: French\n\n[Ingredients](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#recipe-102667-ingredients)\n\n[Method](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#recipe-102667-instructions)\n\n[Notes](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/#recipe-102667-notes)\n\n### Ingredients\nthe meats\n\n- 1 whole duck, organs removed\n- 0\\.7  lb lean pork with fat rim\n\nfillings for the inside of the duck\n\n- 6 slices fresh ginger\n- 10  cloves of garlic\n- 1 orange, use the zest and cut in stripes\n- 1 bunch fresh thyme\n- 3 bay leaves\n- 1\/4 tsp sea salt\n- 1\/4 tsp ground pepper (black preferred)\n\nspice rub for the duck\n\n- 1\\.5 tbsp sea salt\n- 2 tsp pepper (black preferred)\n- 2 tsp thyme (dried is fine)\n\nspice rub for the pork\n\n- 1\/2 tsp pepper\n- 1 tsp sea salt\n- 1 tsp thyme\n\nto bring it together\n\n- 1 tbsp brandy: cognac or Armagnac preferred\n- 1 tsp orange zest grated\n- 2 tsp chopped fresh parsley\n- 1 tsp Dijon mustard\n- 1 tsp chopped chives\n- 1 pinch cayenne or Sichuan pepper\n- salt and pepper to taste\n\n### Method\nprepare the meats\n\n1. mix the ingredients of the rub mix\n2. mix the spices, herbs and salt for the inner fillings\n3. rinse the duck and hang on the neck to dry\n4. cut of the head and discard\n5. rub the duck on the outside and the inside with the pepper salt rub\n6. fill the interior of the duck with the 'inner filings'\n7. place the duck on aluminum foil, breast side up\n8. fold the foil tight around the duck, such that juices and fat can be trapped inside the wrapped foil\n9. For the pork, season with pepper, salt and thyme\n10. wrap the pork also in foil and place in an oven baking dish\n\nthe slow cook\n\n1. Place the wrapped duck in the oven at 250 F (120 C) for 6 h\n2. Thereafter remove the baking dish with the duck and check if the meat comes off, but should not fall from the bone\n3. Separately place the pork also in a baking dish in the oven at 320 F (160 C) for 3 h\n4. Thereafter remove the baking dish with the pork\n\nthe work up of the juices\n\n1. The duck will have generated juices and fat. Collect these and place in a pan and heat up\n2. When all is liquid again, strain the mixture and let the mixture cool down. The fat will be visible on top and the lower aqueous phase will become a gel upon cooling. After cooling in the fridge, separate with a spoon the fat from the gel\n3. The pork's juices are collected, heated up and let separate as well\n\nthe pulling of the meat\n\n1. When the duck has cooled down, pull the meat from the bones, but keep the bones, skin and inner fillings separate to make a delicious broth (the latter is not part of this recipe)\n2. Also cut the pork meat in smaller pieces.\n3. Mix the meat together and cool down further\n\nmaking the rillettes\n\n1. When making the rillettes, add all ingredients needed 'to bring it together' into the meats.\n2. Then add the melted duck fat, some of the (gelly) duck broth and some pork fat to the meat mixture and mix with a fork. the total amount of fat should be around 30-35% of the weight of the total mixture\n3. Fill the mixture in sterile glass jars and compact it. Then refrigerate over night\n4. The next day, melt some pork fat and cover the mixture to seal it from the air. This is to keep the rillettes in good condition for a long time in the fridge.\n\n### Notes\n**Method**: oven baking **Food allergy & intolerance information**: none\n### Remarks\nIt is optional how much pork meat to add. leaving out the pork will leave more of the duck taste, but pork makes the taste rounder.\n\nOptionally add duck foie gras up to 20% of the total mixture. It provides for an excellent taste enhancement.\n\n[Previous](https:\/\/www.wilfriedscooking.com\/recipes\/food-base-essentials\/pork-fat\/)\n\n[Next](https:\/\/www.wilfriedscooking.com\/recipes\/vegetarian\/caramelized-onions\/)\n\n### Search your recipe\n### Background\n- [Why wilfriedscooking.com ?](https:\/\/www.wilfriedscooking.com\/wilfriedscooking-about-this-website\/)\n- [Privacy](https:\/\/www.wilfriedscooking.com\/privacy\/)\n- [Proclaimer](https:\/\/www.wilfriedscooking.com\/proclaimer-2\/)\n\n[![Wilfried's logo links to the homepage](https:\/\/usercontent.one\/wp\/www.wilfriedscooking.com\/wp-content\/uploads\/2020\/12\/wilfriedscooking-logo-footer-2.png)](https:\/\/www.wilfriedscooking.com\/)\n\n2019-2026 © Chef Wilfried and vormdeLight\n\n[Page load link](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/)\n\n[Go to Top](https:\/\/www.wilfriedscooking.com\/recipes\/appetizers-and-snacks\/duck-rillettes-2\/)","meta_canonical":null}

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Meta Description	Duck rillettes are made from slow cooked duck, with optional some slow cooked pork and emulsified in fat and some broth, Duck rillettes have some commonalities with duck pate, although they are distinctly different. The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat.
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Boilerpipe Text	Skip to content ♥ Eat well, Be happy, Love food Home Recipes Appetizers and snacks Broth & soup Desserts Dough, Pasta & bread Fish Food base essentials Meat and Poultry Others Pastry NEW Salads Sauces and condiments Vegetables and legumes Vegetarian Quick NEW How Cooking techniques Keeping your food fresh General cooking hints About Contact Knowledge Eating and drinking healthy About Fat and eating and drinking healthy All about carbonhydrates: starch, sugar and fibres Proteins and amino acids Minerals and vitamins Natural anti-oxidants Preservatives and additives in processed food and water Food storage and taste Background on Taste Measures and weights in cooking Food chemistry in action when we cook Search for: Home Recipes Appetizers & Snacks Duck Rillettes Duck Rillettes Duck rillettes have some commonalities with duck pate , although they are distinctly different. The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat. Also, in duck pate we use liver, whereas in duck rillettes we sometimes add foie gras, but this is optional. Use as an appetizer and on a piece of crusty, warm bread. the art of making duck rillettes Cook the herbed meats slowly and reserve the juices and fat. For duck we use an oven for 6 hours at (120 C), and for pork for 3 hours at (160 C), each wrapped in foil. Thereafter, we let the meats cool down. Subsequently we pull or cut the meat, mix and then emulsify in sufficient fat, mostly duck fat, but some pork fat is fine too. Also, we add some of the gelled-up meat juices. After filling jars with the mixture, we cool it down. Ensure no air pockets are left, before the mixture is sealed with a layer of melted pork fat. The taste of the mixture will develop and can be stored for months in the refrigerator. Special equipment an oven baking tray some aluminum foil glass jars Duck Rillettes 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 minutes mins Cook Time 9 hours hrs cooling and resting time 11 hours hrs Total Time 20 hours hrs 10 minutes mins Servings: 20 Course: Appetizer Cuisine: French Ingredients Method Notes Ingredients the meats 1 whole duck, organs removed 0.7 lb lean pork with fat rim fillings for the inside of the duck 6 slices fresh ginger 10 cloves of garlic 1 orange, use the zest and cut in stripes 1 bunch fresh thyme 3 bay leaves 1/4 tsp sea salt 1/4 tsp ground pepper (black preferred) spice rub for the duck 1.5 tbsp sea salt 2 tsp pepper (black preferred) 2 tsp thyme (dried is fine) spice rub for the pork 1/2 tsp pepper 1 tsp sea salt 1 tsp thyme to bring it together 1 tbsp brandy: cognac or Armagnac preferred 1 tsp orange zest grated 2 tsp chopped fresh parsley 1 tsp Dijon mustard 1 tsp chopped chives 1 pinch cayenne or Sichuan pepper salt and pepper to taste Method prepare the meats mix the ingredients of the rub mix mix the spices, herbs and salt for the inner fillings rinse the duck and hang on the neck to dry cut of the head and discard rub the duck on the outside and the inside with the pepper salt rub fill the interior of the duck with the 'inner filings' place the duck on aluminum foil, breast side up fold the foil tight around the duck, such that juices and fat can be trapped inside the wrapped foil For the pork, season with pepper, salt and thyme wrap the pork also in foil and place in an oven baking dish the slow cook Place the wrapped duck in the oven at 250 F (120 C) for 6 h Thereafter remove the baking dish with the duck and check if the meat comes off, but should not fall from the bone Separately place the pork also in a baking dish in the oven at 320 F (160 C) for 3 h Thereafter remove the baking dish with the pork the work up of the juices The duck will have generated juices and fat. Collect these and place in a pan and heat up When all is liquid again, strain the mixture and let the mixture cool down. The fat will be visible on top and the lower aqueous phase will become a gel upon cooling. After cooling in the fridge, separate with a spoon the fat from the gel The pork's juices are collected, heated up and let separate as well the pulling of the meat When the duck has cooled down, pull the meat from the bones, but keep the bones, skin and inner fillings separate to make a delicious broth (the latter is not part of this recipe) Also cut the pork meat in smaller pieces. Mix the meat together and cool down further making the rillettes When making the rillettes, add all ingredients needed 'to bring it together' into the meats. Then add the melted duck fat, some of the (gelly) duck broth and some pork fat to the meat mixture and mix with a fork. the total amount of fat should be around 30-35% of the weight of the total mixture Fill the mixture in sterile glass jars and compact it. Then refrigerate over night The next day, melt some pork fat and cover the mixture to seal it from the air. This is to keep the rillettes in good condition for a long time in the fridge. Notes Method : oven baking Food allergy & intolerance information : none Remarks It is optional how much pork meat to add. leaving out the pork will leave more of the duck taste, but pork makes the taste rounder. Optionally add duck foie gras up to 20% of the total mixture. It provides for an excellent taste enhancement. Previous Next Recipe Rating Recipe Rating Comment Save my name, email, and website in this browser for the next time I comment. Search your recipe Search for: Background Why wilfriedscooking.com ? Privacy Proclaimer 2019-2026 © Chef Wilfried and vormdeLight Page load link Go to Top
Markdown	[Skip to content](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#content) ♥ Eat well, Be happy, Love food [![wilfriedscooking Logo](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2020/12/logo-300.png)![wilfriedscooking Logo](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2020/12/logo-sticky.png)![wilfriedscooking Logo](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2020/12/logo-sticky.png)](https://www.wilfriedscooking.com/) Toggle Navigation - [Home](https://www.wilfriedscooking.com/) - [Recipes](https://www.wilfriedscooking.com/recipes/) - [Appetizers and snacks](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/) - [Broth & soup](https://www.wilfriedscooking.com/recipes/broth-soup/) - [Desserts](https://www.wilfriedscooking.com/recipes/desserts/) - [Dough, Pasta & bread](https://www.wilfriedscooking.com/recipes/dough-bread/) - [Fish](https://www.wilfriedscooking.com/recipes/fish/) - [Food base essentials](https://www.wilfriedscooking.com/recipes/food-base-essentials/) - [Meat and Poultry](https://www.wilfriedscooking.com/recipes/meat/) - [Others](https://www.wilfriedscooking.com/recipes/pastry-2/) - [PastryNEW](https://www.wilfriedscooking.com/recipes/pastry/) - [Salads](https://www.wilfriedscooking.com/recipes/salads/) - [Sauces and condiments](https://www.wilfriedscooking.com/recipes/sauces-and-condiments/) - [Vegetables and legumes](https://www.wilfriedscooking.com/recipes/vegetables-and-legumes/) - [Vegetarian](https://www.wilfriedscooking.com/recipes/vegetarian/) - [QuickNEW](https://www.wilfriedscooking.com/recipes/fish-2/) - [How](https://www.wilfriedscooking.com/how-to-cook/) - [Cooking techniques](https://www.wilfriedscooking.com/how-to-cook/cooking-types/) - [Keeping your food fresh](https://www.wilfriedscooking.com/how-to-cook/keeping-your-food-fresh/) - [General cooking hints](https://www.wilfriedscooking.com/how-to-cook/general-cooking-hints/) - [About](https://www.wilfriedscooking.com/chef-wilfried/) - [Contact](https://www.wilfriedscooking.com/contact/) - [Knowledge](https://www.wilfriedscooking.com/knowledge/) - [Eating and drinking healthy](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/) - [About Fat and eating and drinking healthy](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/about-fat/) - [All about carbonhydrates: starch, sugar and fibres](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/carbonhydrates/) - [Proteins and amino acids](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/proteins-and-amino-acids/) - [Minerals and vitamins](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/minerals-and-vitamins/) - [Natural anti-oxidants](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/natural-anti-oxidants/) - [Preservatives and additives in processed food and water](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/preservatives-and-additives-in-processed-food-and-water/) - [Food storage and taste](https://www.wilfriedscooking.com/knowledge/foodstorage-and-taste/) - [Background on Taste](https://www.wilfriedscooking.com/knowledge/background-on-taste/) - [Measures and weights in cooking](https://www.wilfriedscooking.com/knowledge/measures-and-weights-in-cooking/) - [Food chemistry in action when we cook](https://www.wilfriedscooking.com/knowledge/food-chemistry-while-cooking/) ![duck rillettes on ciabatta©️ Nel Brouwer-van den Bergh](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2022/11/duck-rilettes3rs.jpg) 1. [Home](https://www.wilfriedscooking.com/) 2. [Recipes](https://www.wilfriedscooking.com/category/recipes/) 3. [Appetizers & Snacks](https://www.wilfriedscooking.com/category/recipes/appetizers-and-snacks/) 4. Duck Rillettes # Duck Rillettes ###### Duck rillettes have some commonalities with [duck pate](https://www.wilfriedscooking.com/recipes/meat/terrine-de-canard-duck-pate/), although they are distinctly different. The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat. Also, in duck pate we use liver, whereas in duck rillettes we sometimes add foie gras, but this is optional. Use as an appetizer and on a piece of crusty, warm bread. ## the art of making duck rillettes Cook the herbed meats slowly and reserve the juices and fat. For duck we use an oven for 6 hours at (120 C), and for pork for 3 hours at (160 C), each wrapped in foil. Thereafter, we let the meats cool down. Subsequently we pull or cut the meat, mix and then emulsify in sufficient fat, mostly duck fat, but some pork fat is fine too. Also, we add some of the gelled-up meat juices. After filling jars with the mixture, we cool it down. Ensure no air pockets are left, before the mixture is sealed with a layer of melted pork fat. The taste of the mixture will develop and can be stored for months in the refrigerator. ### Special equipment an oven baking tray some aluminum foil glass jars ![duck rillettes in jar ©️ Nel Brouwer-van den Bergh](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2022/11/duck-rilette1rs.jpg) ## Duck Rillettes 5 from 1 vote [Print Recipe](https://www.wilfriedscooking.com/wprm_print/duck-rillettes) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.wilfriedscooking.com%2Frecipes%2Fappetizers-and-snacks%2Fduck-rillettes-2%2F&media=https%3A%2F%2Fwww.wilfriedscooking.com%2Fwp-content%2Fuploads%2F2022%2F11%2Fduck-rilette1rs.jpg&description=Duck+Rillettes&is_video=false) Prep Time 10 minutes mins Cook Time 9 hours hrs cooling and resting time 11 hours hrs Total Time 20 hours hrs 10 minutes mins Servings: 20 Course: Appetizer Cuisine: French [Ingredients](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#recipe-102667-ingredients) [Method](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#recipe-102667-instructions) [Notes](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#recipe-102667-notes) ### Ingredients the meats - 1 whole duck, organs removed - 0\.7 lb lean pork with fat rim fillings for the inside of the duck - 6 slices fresh ginger - 10 cloves of garlic - 1 orange, use the zest and cut in stripes - 1 bunch fresh thyme - 3 bay leaves - 1/4 tsp sea salt - 1/4 tsp ground pepper (black preferred) spice rub for the duck - 1\.5 tbsp sea salt - 2 tsp pepper (black preferred) - 2 tsp thyme (dried is fine) spice rub for the pork - 1/2 tsp pepper - 1 tsp sea salt - 1 tsp thyme to bring it together - 1 tbsp brandy: cognac or Armagnac preferred - 1 tsp orange zest grated - 2 tsp chopped fresh parsley - 1 tsp Dijon mustard - 1 tsp chopped chives - 1 pinch cayenne or Sichuan pepper - salt and pepper to taste ### Method prepare the meats 1. mix the ingredients of the rub mix 2. mix the spices, herbs and salt for the inner fillings 3. rinse the duck and hang on the neck to dry 4. cut of the head and discard 5. rub the duck on the outside and the inside with the pepper salt rub 6. fill the interior of the duck with the 'inner filings' 7. place the duck on aluminum foil, breast side up 8. fold the foil tight around the duck, such that juices and fat can be trapped inside the wrapped foil 9. For the pork, season with pepper, salt and thyme 10. wrap the pork also in foil and place in an oven baking dish the slow cook 1. Place the wrapped duck in the oven at 250 F (120 C) for 6 h 2. Thereafter remove the baking dish with the duck and check if the meat comes off, but should not fall from the bone 3. Separately place the pork also in a baking dish in the oven at 320 F (160 C) for 3 h 4. Thereafter remove the baking dish with the pork the work up of the juices 1. The duck will have generated juices and fat. Collect these and place in a pan and heat up 2. When all is liquid again, strain the mixture and let the mixture cool down. The fat will be visible on top and the lower aqueous phase will become a gel upon cooling. After cooling in the fridge, separate with a spoon the fat from the gel 3. The pork's juices are collected, heated up and let separate as well the pulling of the meat 1. When the duck has cooled down, pull the meat from the bones, but keep the bones, skin and inner fillings separate to make a delicious broth (the latter is not part of this recipe) 2. Also cut the pork meat in smaller pieces. 3. Mix the meat together and cool down further making the rillettes 1. When making the rillettes, add all ingredients needed 'to bring it together' into the meats. 2. Then add the melted duck fat, some of the (gelly) duck broth and some pork fat to the meat mixture and mix with a fork. the total amount of fat should be around 30-35% of the weight of the total mixture 3. Fill the mixture in sterile glass jars and compact it. Then refrigerate over night 4. The next day, melt some pork fat and cover the mixture to seal it from the air. This is to keep the rillettes in good condition for a long time in the fridge. ### Notes Method: oven baking Food allergy & intolerance information: none ### Remarks It is optional how much pork meat to add. leaving out the pork will leave more of the duck taste, but pork makes the taste rounder. Optionally add duck foie gras up to 20% of the total mixture. It provides for an excellent taste enhancement. 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Readable Markdown	[Skip to content](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#content) ♥ Eat well, Be happy, Love food [![wilfriedscooking Logo](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2020/12/logo-300.png)![wilfriedscooking Logo](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2020/12/logo-sticky.png)![wilfriedscooking Logo](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2020/12/logo-sticky.png)](https://www.wilfriedscooking.com/) - [Home](https://www.wilfriedscooking.com/) - [Recipes](https://www.wilfriedscooking.com/recipes/) - [Appetizers and snacks](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/) - [Broth & soup](https://www.wilfriedscooking.com/recipes/broth-soup/) - [Desserts](https://www.wilfriedscooking.com/recipes/desserts/) - [Dough, Pasta & bread](https://www.wilfriedscooking.com/recipes/dough-bread/) - [Fish](https://www.wilfriedscooking.com/recipes/fish/) - [Food base essentials](https://www.wilfriedscooking.com/recipes/food-base-essentials/) - [Meat and Poultry](https://www.wilfriedscooking.com/recipes/meat/) - [Others](https://www.wilfriedscooking.com/recipes/pastry-2/) - [PastryNEW](https://www.wilfriedscooking.com/recipes/pastry/) - [Salads](https://www.wilfriedscooking.com/recipes/salads/) - [Sauces and condiments](https://www.wilfriedscooking.com/recipes/sauces-and-condiments/) - [Vegetables and legumes](https://www.wilfriedscooking.com/recipes/vegetables-and-legumes/) - [Vegetarian](https://www.wilfriedscooking.com/recipes/vegetarian/) - [QuickNEW](https://www.wilfriedscooking.com/recipes/fish-2/) - [How](https://www.wilfriedscooking.com/how-to-cook/) - [Cooking techniques](https://www.wilfriedscooking.com/how-to-cook/cooking-types/) - [Keeping your food fresh](https://www.wilfriedscooking.com/how-to-cook/keeping-your-food-fresh/) - [General cooking hints](https://www.wilfriedscooking.com/how-to-cook/general-cooking-hints/) - [About](https://www.wilfriedscooking.com/chef-wilfried/) - [Contact](https://www.wilfriedscooking.com/contact/) - [Knowledge](https://www.wilfriedscooking.com/knowledge/) - [Eating and drinking healthy](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/) - [About Fat and eating and drinking healthy](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/about-fat/) - [All about carbonhydrates: starch, sugar and fibres](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/carbonhydrates/) - [Proteins and amino acids](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/proteins-and-amino-acids/) - [Minerals and vitamins](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/minerals-and-vitamins/) - [Natural anti-oxidants](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/natural-anti-oxidants/) - [Preservatives and additives in processed food and water](https://www.wilfriedscooking.com/knowledge/eating-drinking-and-health/preservatives-and-additives-in-processed-food-and-water/) - [Food storage and taste](https://www.wilfriedscooking.com/knowledge/foodstorage-and-taste/) - [Background on Taste](https://www.wilfriedscooking.com/knowledge/background-on-taste/) - [Measures and weights in cooking](https://www.wilfriedscooking.com/knowledge/measures-and-weights-in-cooking/) - [Food chemistry in action when we cook](https://www.wilfriedscooking.com/knowledge/food-chemistry-while-cooking/) ![duck rillettes on ciabatta©️ Nel Brouwer-van den Bergh](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2022/11/duck-rilettes3rs.jpg) 1. [Home](https://www.wilfriedscooking.com/) 2. [Recipes](https://www.wilfriedscooking.com/category/recipes/) 3. [Appetizers & Snacks](https://www.wilfriedscooking.com/category/recipes/appetizers-and-snacks/) 4. Duck Rillettes ## Duck Rillettes ###### Duck rillettes have some commonalities with [duck pate](https://www.wilfriedscooking.com/recipes/meat/terrine-de-canard-duck-pate/), although they are distinctly different. The main difference is that duck rillettes use pieces of slow cooked duck. Duck pate starts with raw duck meat pieces before cooking it au-bain-marie. In both cases spices and a brandy are added as well as enough fat. Also, in duck pate we use liver, whereas in duck rillettes we sometimes add foie gras, but this is optional. Use as an appetizer and on a piece of crusty, warm bread. ## the art of making duck rillettes Cook the herbed meats slowly and reserve the juices and fat. For duck we use an oven for 6 hours at (120 C), and for pork for 3 hours at (160 C), each wrapped in foil. Thereafter, we let the meats cool down. Subsequently we pull or cut the meat, mix and then emulsify in sufficient fat, mostly duck fat, but some pork fat is fine too. Also, we add some of the gelled-up meat juices. After filling jars with the mixture, we cool it down. Ensure no air pockets are left, before the mixture is sealed with a layer of melted pork fat. The taste of the mixture will develop and can be stored for months in the refrigerator. ### Special equipment an oven baking tray some aluminum foil glass jars ![duck rillettes in jar ©️ Nel Brouwer-van den Bergh](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2022/11/duck-rilette1rs.jpg) ## Duck Rillettes 5 from 1 vote [Print Recipe](https://www.wilfriedscooking.com/wprm_print/duck-rillettes) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.wilfriedscooking.com%2Frecipes%2Fappetizers-and-snacks%2Fduck-rillettes-2%2F&media=https%3A%2F%2Fwww.wilfriedscooking.com%2Fwp-content%2Fuploads%2F2022%2F11%2Fduck-rilette1rs.jpg&description=Duck+Rillettes&is_video=false) Prep Time 10 minutes mins Cook Time 9 hours hrs cooling and resting time 11 hours hrs Total Time 20 hours hrs 10 minutes mins Servings: 20 Course: Appetizer Cuisine: French [Ingredients](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#recipe-102667-ingredients) [Method](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#recipe-102667-instructions) [Notes](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/#recipe-102667-notes) ### Ingredients the meats - 1 whole duck, organs removed - 0\.7 lb lean pork with fat rim fillings for the inside of the duck - 6 slices fresh ginger - 10 cloves of garlic - 1 orange, use the zest and cut in stripes - 1 bunch fresh thyme - 3 bay leaves - 1/4 tsp sea salt - 1/4 tsp ground pepper (black preferred) spice rub for the duck - 1\.5 tbsp sea salt - 2 tsp pepper (black preferred) - 2 tsp thyme (dried is fine) spice rub for the pork - 1/2 tsp pepper - 1 tsp sea salt - 1 tsp thyme to bring it together - 1 tbsp brandy: cognac or Armagnac preferred - 1 tsp orange zest grated - 2 tsp chopped fresh parsley - 1 tsp Dijon mustard - 1 tsp chopped chives - 1 pinch cayenne or Sichuan pepper - salt and pepper to taste ### Method prepare the meats 1. mix the ingredients of the rub mix 2. mix the spices, herbs and salt for the inner fillings 3. rinse the duck and hang on the neck to dry 4. cut of the head and discard 5. rub the duck on the outside and the inside with the pepper salt rub 6. fill the interior of the duck with the 'inner filings' 7. place the duck on aluminum foil, breast side up 8. fold the foil tight around the duck, such that juices and fat can be trapped inside the wrapped foil 9. For the pork, season with pepper, salt and thyme 10. wrap the pork also in foil and place in an oven baking dish the slow cook 1. Place the wrapped duck in the oven at 250 F (120 C) for 6 h 2. Thereafter remove the baking dish with the duck and check if the meat comes off, but should not fall from the bone 3. Separately place the pork also in a baking dish in the oven at 320 F (160 C) for 3 h 4. Thereafter remove the baking dish with the pork the work up of the juices 1. The duck will have generated juices and fat. Collect these and place in a pan and heat up 2. When all is liquid again, strain the mixture and let the mixture cool down. The fat will be visible on top and the lower aqueous phase will become a gel upon cooling. After cooling in the fridge, separate with a spoon the fat from the gel 3. The pork's juices are collected, heated up and let separate as well the pulling of the meat 1. When the duck has cooled down, pull the meat from the bones, but keep the bones, skin and inner fillings separate to make a delicious broth (the latter is not part of this recipe) 2. Also cut the pork meat in smaller pieces. 3. Mix the meat together and cool down further making the rillettes 1. When making the rillettes, add all ingredients needed 'to bring it together' into the meats. 2. Then add the melted duck fat, some of the (gelly) duck broth and some pork fat to the meat mixture and mix with a fork. the total amount of fat should be around 30-35% of the weight of the total mixture 3. Fill the mixture in sterile glass jars and compact it. Then refrigerate over night 4. The next day, melt some pork fat and cover the mixture to seal it from the air. This is to keep the rillettes in good condition for a long time in the fridge. ### Notes Method: oven baking Food allergy & intolerance information: none ### Remarks It is optional how much pork meat to add. leaving out the pork will leave more of the duck taste, but pork makes the taste rounder. Optionally add duck foie gras up to 20% of the total mixture. It provides for an excellent taste enhancement. [Previous](https://www.wilfriedscooking.com/recipes/food-base-essentials/pork-fat/) [Next](https://www.wilfriedscooking.com/recipes/vegetarian/caramelized-onions/) ### Search your recipe ### Background - [Why wilfriedscooking.com ?](https://www.wilfriedscooking.com/wilfriedscooking-about-this-website/) - [Privacy](https://www.wilfriedscooking.com/privacy/) - [Proclaimer](https://www.wilfriedscooking.com/proclaimer-2/) [![Wilfried's logo links to the homepage](https://usercontent.one/wp/www.wilfriedscooking.com/wp-content/uploads/2020/12/wilfriedscooking-logo-footer-2.png)](https://www.wilfriedscooking.com/) 2019-2026 © Chef Wilfried and vormdeLight [Page load link](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/) [Go to Top](https://www.wilfriedscooking.com/recipes/appetizers-and-snacks/duck-rillettes-2/)
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