CLICKBAIT

Duck Rillets

Duck Rillets

prep

15 mins

cooking

90+ mins

serves

4 people

Super tasty alternative to pate...serve with warm sourdough and baby gherkins

method

  1. Season the duck legs with salt and set aside. Melt the goose/duck fat in a large pan and add in the salted legs, thyme, and whole garlic cloves. Cover the pan with a lid and pop into the oven at 130C for 2 hours until the meat is falling off the bone.

  2. Remove the meat from the bones and pop into a bowl and using a fork start to shred the meat. Once you're at this stage add in some of the duck fat spoon-by-spoon using the fork to mix it all together. It's very important to taste at this point and season with sea salt and black pepper. Serve with warm sourdough and baby gherkins.