← All recipes

🍽️ Creamy Duck Rillettes

680 kcal · 140 min · 4 servings

Ingredients

• 600 g duck breast fillet (with fat layer)
• 200 g lard
• 0.1 l white wine
• 3 bay leaves
• 2 tbsp salt
• 2 tsp fresh thyme (chopped)
• 1 tsp marjoram (chopped)
• 1 tsp sugar
• 2 bay leaves (for garnish)
• chili peppers
• toast bread

Instructions

1. 1. Carefully separate the meat from the thick layer of fat on the duck breasts.
2. 2. Rub the duck meat thoroughly with salt, sugar, thyme, and marjoram.
3. 3. Wrap the seasoned meat tightly in plastic wrap.
4. 4. Place the packet in the refrigerator for 24 hours to let the flavors infuse.
5. 5. Cut the fat rind into very fine cubes.
6. 6. Place the fat cubes in a pot and slowly melt the fat over medium heat.
7. 7. Add lard, wine, and bay leaves to the melted fat mixture.
8. 8. Remove the marinated duck meat from the plastic wrap.
9. 9. Cut the meat into thin strips running parallel to the grain.
10. 10. Add the meat strips to the fat mixture and cook on very low heat for 2 hours until the meat is very tender.
11. 11. Transfer the hot meat and fat mixture into a stoneware dish.
12. 12. Cover the dish and refrigerate until it has completely cooled and set.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 58 g · Carbs: 4 g