Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Duck Rilette

Appetizer, Meats, Lunch, Poultry, SnacksTove Balle-PedersenComment
Duck Rilette

Duck Rilette

I live in Silicon Valley, and right now the biggest thing is Super Bowl 50. Everyone is talking about all thing Super Bowl. The Venues, the concerts, the parties, the fan-experiences, the celebrities and off course the food. Most popular must be wings and guacamole, but I wanted something different. Still going for the salty and meaty, I choose a duck rilette, served on toasted baguette slices. A perfect finger-food paring well with a cold beer.

I hope you all will enjoy your Super Bowl parties, weather you are there for the game, the halftime show or the food.


  • 4 duck legs, I got the legs from Grimaud Farms
  • duck fat, enough to cover the legs completely, I used little over 1 lb
  • 1 bay leave
  • 1 sprig fresh thyme
  • 1-1¼ teaspoon salt (you want to use 1 teaspoon salt pr 350 g meat)


Place the duck legs, thyme and bay leave in a pot, pour in the duck fat to cover. Let the duck simmer for about 4 hours, until the meat pulls apart from the bones. Let the duck and fat cool, so you can handle the duck with your hands. 

Wash your hands thoroughly and/or use gloves. Pull the meat from the bones, discarding ALL bones and skin. Weigh the meat, to calculate how much salt you need for the seasoning.  You want to use about 1 teaspoon salt pr 350 g meat. 

Put the meat into the bowl of a stand mixer. Season the pulled meat with the salt. Using the paddle beat the meat for about a minute. Add some of the duck fat, you want to saturate the meat, so when squeezing the fat will slowly drip from the meat. You are looking for at paté consistency.  If not using immediately, spoon rilette into clean jars rinsed with a bit of vodka. Cover the rilette with reserved fat from the duck confit. Store covered in the refrigerator for up to 1 week.

Serve the rilette on thin slices of toasted baguette, and top it of with a cornichon.