Duck Rillette

  • Prep Time: 15 Minutes
  • Ready In: 2 Hours
  • Serves: 4-6


  • 1 pack Pulled King Cole Duck
  • ¼ cup chives, chopped
  • ½ cup fennel, diced
  • 1 orange, zested
  • ¼ cup shallot, diced
  • 2 tbsp Dijon grainy mustard
  • ½ tsp salt, to taste
  • ½ tsp pepper, to taste
  • 4 tbsp King Cole Duck Fat, slightly tempered, plus 1 tbsp per jar for topping
  • 1 baguette, sliced
  • orange marmalade


  1. Combine picked duck with chives, fennel, orange, shallot, salt, pepper, Dijon mustard and 4 tbsp of slightly tempered duck fat. This can be done by hand in a bowl or in a mixer with a paddle attachment.
  2. Add this mixture into a mason jar and fill the jar leaving about a finger-width amount of room at the top.
  3. Melt remaining duck fat and pour over the top of the rillette-filled jar until the rillettes is covered.
  4. Place in the fridge and let the duck fat completely solidify again.
  5. Serve rillette on toasted bread with some marmalade.

Chef Tip: Make sure to temper your duck fat so it’s easier to work with. But don’t let it get too warm or it will be too melted. You want it pliable.


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