Rillette de Canard

Have you ever tried duck rillettes? This french goodnes of meat cooked to shreds in its own fat.

Rillettes was usually made with pork, but today there are meny different kinds, some even with fish.

For this recipe you need.

1 duck

5-6 stalks of thyme

5-6 bayleafs

 1,5 tbs salt

1,5 tbs whole pepper corns

Cut the duck and remove the skin and fat (Cook the skin and fat in a separate pot click HERE for instructions)

Put all the ingredients in a pot and cover with water

Give it a boil and let it simmer on medium heat for about 2 hours, until the meat is tender and comes off the bones by itself

Shred the meat

and continue simmering the meat with 1 cup of the broth and 1/4 cup of the fat for about an hour.

Fill jars or little clay pots with the meat and top it with a little duck fat and let them cool

Enjoy the rillettes with bread or use it in salads if you like.

Save the fat and broth for later, you can make nice gravy and enrich soups with the broth.

The fat is nice to sautee vegetable in.

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