Skip to content

The starter, Regional

Homemade duck rillettes

Homemade duck rillettes are a starter made from shredded confit duck legs, flavored with juniper and thyme, for 6 people. They take 30 minutes of active work and are made entirely the day before, rated easy with a cost of €3.40 per person. Success depends on shredding the meat properly and sealing it under a thin layer of fat.

Homemade duck rillettes with juniper, to spread on grilled country bread, a rich starter for food lovers that you make the day before with your hands in the fat.

Homemade duck rillettes
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.40
Calories per person
390 kcalcalculated by Kiloach, your weight coach

These duck rillettes smell like a forest floor thanks to crushed juniper berries, with a shredded texture that's nothing like the smooth, store bought kind. The confit meat falls apart easily with a fork and binds with melted fat without any cooking on your part, which makes this an easy starter even if you've never made homemade charcuterie before.

This is a starter for a fall or winter table, the kind of dish you set in the middle for a dinner with friends alongside grilled bread and pickles. Mon Chou likes this recipe because it's made entirely the day before, freeing up your time on the day for the rest of the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, you make the rillettes completely, from shredding the duck to covering the jar with fat, then refrigerate it. On the day itself, there's nothing left to do for this starter. Just before guests arrive, take the jar out an hour ahead so it softens, and at serving time, toast the bread and set out the pickles.

The ingredients

6 people

Pantry

  • Confit duck legs 6
  • Duck fat 100 g
  • Juniper berriesoften in the pantry 6
  • Pickles 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Thyme 4 sprigs

Bakery

  • Country bread 1

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Warm the duck legs in the oven to loosen the fat, then remove the skin and bones and shred the meat with two forks. 15 min

    Save the crispy skin as a cook's treat, but don't add it to the rillettes.

  2. Sauté the chopped shallots in a spoonful of fat with the crushed juniper and the thyme leaves. 5 min

    Let the shallot turn translucent without coloring, it stays mild that way.

  3. Mix the meat, shallots, and melted fat together until you get the texture you want, add pepper, and taste before salting.

    Confit duck is already salty, taste before adjusting.

  4. Pack the rillettes into a large bowl or small jars and cover with a thin layer of melted fat. 10 min

    The fat on top forms a seal and keeps the rillettes fresh for several days.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the rillettes out of the fridge an hour ahead so they soften.

    Served too cold, they turn hard and lose their aroma.

When it's time to serveThe final touches, right in front of your guests.

  1. Toast slices of country bread and serve with the pickles.

    Rub the toasted bread with a clove of garlic to bring out more flavor.

Our tips to get it right

  • Pick good quality confit duck legs with tender meat, that's what gives the rillettes their whole flavor.
  • Never blend the meat, shred it with a fork to keep visible fibers, that's what sets it apart from industrial rillettes.
  • Pack the rillettes tightly into the jar with no air pockets before pouring the fat on top, they keep better and longer that way.

The variations

  • Swap the juniper for a pinch of quatre épices if you're not fond of its flavor, the result stays fragrant but milder.
  • For a faster version, use ready made confit duck legs from a jar and skip the oven step, saving about ten minutes.
  • Stir in a spoonful of white wine or cognac for a bolder version, best kept for the adults at the table.

What to serve it with

  • Grilled country bread rubbed with garlic
  • A well dressed green salad afterward
  • A dry white wine or a dry cider

Storage

The rillettes keep for 5 to 7 days in the refrigerator in a sealed jar, as long as the fat layer on top stays intact. They don't freeze well, the shredded texture turns mushy. Take the jar out of the fridge an hour before serving so it softens.

Questions about this recipe

Can I make these rillettes without ready made confit duck legs?

Yes, but you'd need to confit the legs yourself in fat for about two hours in a low oven before shredding them. This adds a lot of time, so ready made confit legs remain the simplest option.

How do I know if the rillettes are well seasoned?

Always taste the meat before adding salt, confit duck is already naturally salty. Add pepper first and adjust the salt at the very end, in small amounts.

What's the best way to serve rillettes at a dinner table?

A large glass or stoneware jar set in the middle of the table works well for a casual spoon-serve style. Individual small jars are a neater option for a slightly more formal dinner.

Can I use a different bread instead of country bread?

Rye toast or grilled baguette slices work just as well. The main thing is choosing a bread firm enough to hold the rillettes without crumbling.

Can homemade duck rillettes with juniper be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make homemade duck rillettes with juniper?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in homemade duck rillettes with juniper?

About 390 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does homemade duck rillettes with juniper cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Starters for entertaining

See all
Lebanese tabbouleh The starter

From around the world

Lebanese tabbouleh

  • 35 min of work
  • Prepared the same day
  • Easy, €1.50 per person

210 kcalcalculated by Kiloach

Cheese soufflé The starter

French classic

Cheese soufflé

  • 35 min of work
  • Prepared the same day
  • Medium, €1.70 per person

330 kcalcalculated by Kiloach

Miso soup with tofu The starter

From around the world

Miso soup with tofu

  • 15 min of work
  • Finished at the last minute
  • Very easy, €1.20 per person

70 kcalcalculated by Kiloach