Duck rillettes

Duck rillettes

starter | serves 2

1. Preheat the oven to 150C/gas 2.
2. Place the duck legs and fat in a roasting tray. Season, then tuck in garlic and 3 thyme sprigs. Cover with foil and roast for 2 hours, until the meat is falling off the bone. Remove from oven. Once cool, discard skin and shred meat. Mix in pistachios, sultanas, vinegar and remaining thyme leaves. Add enough cooking fat to bind mixture, about 2 tbsp. Season, then serve with toast.


Recipe Laura Fyfe
Photo David Loftus

from Issue 7


2 duck legs
250g duck fat
2 cloves garlic, smashed
5 sprigs thyme
50g pistachio nuts, chopped
50g sultanas, chopped
1 tsp shallot vinegar
sourdough toast, to serve

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