Duck Rillettes

Duck Rillettes
  • 4 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 4

    duck confits (duck legs preserved in duck fat)

  • 2

    shallots, minced

  • 1

    garlic clove, minced

  • 2 Tbsp.
    (30 mL)

    chopped chives

  • 2 Tbsp.
    (30 mL)

    chopped fresh basil


Micro-wave duck confits for a few seconds to heat slightly.

Using a fork, pull the meat into fine threads (fine threads give the rillettes a nicer texture).

In a bowl, combine the duck meat with the shallots, garlic, chives and basil.

Divide the mixture equally among four ramekins, tamping it down.

Cover the ramekins with plastic wrap and refrigerate.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007