duck rillettes

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main courses | serves 2
1 Preheat the oven to 150C/gas 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 by Laura Fyfe, Photography by David Loftus.
• from Jamie Magazine issue 7

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ingredients

• 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