2017 Australian Restaurant Guide

Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Duck rillettes


You'll need

6 (about 1.2kg) confit duck legs (see note) 175 gm (1¼ cups) duck or goose fat (see note) To serve: pide, thinly sliced and toasted   Quatre epices 2½ tsp ground white pepper ¼ tsp ground cloves ¾ tsp each ground ginger and ground nutmeg

Method

  • 01
  • For quatre epices, combine all ingredients in a screw top jar, shake to combine and set aside.
  • 02
  • Preheat oven to 100C. Place duck in a roasting pan and cook for 5 minutes or until fat has melted. Drain and reserve fat. Remove skin from duck legs and finely slice, using a sharp knife. Remove duck flesh from bones and finely shred using a fork.
  • 03
  • Warm duck fat and reserved fat in a shallow pan until it has just become liquid, add shredded duck meat, season to taste with quatre epices and sea salt and cook, stirring occasionally, for 5 minutes or until duck meat is soft. Spoon rillettes into a terrine or pot and pack down firmly, cover and refrigerate until set. Serve just at room temperature with pide toasts.
Note Confit duck, duck and goose fat are available from specialty butchers and specialty food stores.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Mar 2007

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×