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Duck rillettes

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Duck rillettes

Serves 2
Cooks In2H 10M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    718
    36%
  • Fat
    56.1g
    80%
  • Saturates
    17.7g
    89%
  • Protein
    52.3g
    116%
  • Carbs
    0.3g
    0%
  • Sugar
    0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Nutrition per serving
  • Calories
    718
    36%
  • Fat
    56.1g
    80%
  • Saturates
    17.7g
    89%
  • Protein
    52.3g
    116%
  • Carbs
    0.3g
    0%
  • Sugar
    0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 duck legs
  • 250 g duck fat
  • 2 cloves of garlic
  • 5 sprigs of fresh thyme
  • 50 g shelled pistachios
  • 50 g sultanas
  • 1 teaspoon shallot vinegar
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Method

Preheat the oven to 150ºC/gas 2.

Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.

Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.

Once cool, discard the skin and shred the meat off the bone.

Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons. Season to taste.

Delicious served with sourdough toast.

Tip

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