Chef's Recipes

Duck rillettes

Australian Gourmet Traveller recipe for duck rillettes by Pete Evans.

By Pete Evans
  • 30 mins preparation
  • 3 hrs 15 mins cooking plus chilling
  • Serves 8
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Duck rillettes


  • 1.2 kg boneless pork neck, cut into 5cm pieces
  • 4 duck Marylands
  • 1.2 kg duck fat, melted
  • 1½ onions, coarsely chopped
  • 160 ml dry white wine
  • 4 garlic cloves, bruised
  • 4 thyme sprigs
  • 2 fresh bay leaves
  • To serve: caperberries, cornichons and nut-seed bread


  • 1
    Place pork and duck in a large saucepan to fit in a single layer. Add remaining ingredients with 1½ tbsp sea salt flakes and ½ tsp coarsely ground white pepper, then cover and cook over low heat until pork is tender and duck is falling off the bone (2¾-3¼ hours). Set aside to cool briefly.
  • 2
    Strain mixture through a colander over a bowl (discard onion, garlic and herbs). Set aside meat and fat separately.
  • 3
    When cool enough to handle, remove bones, skin and fat from meat, then shred meat on a tray with two forks, add 375ml melted fat, stir well, season to taste and refrigerate until completely chilled, stirring occasionally while chilling (20-40 minutes).
  • 4
    Place mixture in 175ml ramekins, spoon a little melted fat on top to form a seal, cover and refrigerate until set (45 minutes to 1 hour). Rillettes will keep for up to a week.
  • 5
    Serve rillettes with caperberries, cornichons, and toasted nut-seed loaf.