Ingredients

Preparation

Reheat the duck and chicken legs for 2 minutes in the microwave.
Shred the meat by hand. Remove all bones, skin, and cartilage.
In a food processor with a blade or whisk, mix the two meats.
Add the shallots, garlic, and duck fat. Season.
Divide the mixture into ramekins.
Keeps for 7 to 10 days in the refrigerator if sealed with fat.
(To seal your rillettes, melt a bit of duck fat and pour it over the rillette to create a thin layer that blocks air and aids preservation)

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Miscellaneous

Duck and Chicken Rillette

Name: Duck and Chicken Rillette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: France
Ingredients: 4 confit duck legs; 2 confit chicken legs; 2 chopped shallots; 1 chopped garlic clove; 30g of duck fat; Salt and pepper from the mill

Preparation: 10 min

Cooking: 5 min

Servings: 4

Enjoy our duck and chicken rillettes, a delicious mixture of shredded meat seasoned with shallots and garlic. This rich and smooth preparation is perfect for accompanying fresh bread slices during your appetizers or buffets. Easy to make, these rillettes are well-preserved, perfect for last-minute improvisations during a meal with friends or family.