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Duck Rillettes


Prep 24hrs+. Cook 2-3 hours

A delightful duck dish full of gamey flavour, spice and bite that's great for slathering on toast. Traditionally you use confit legs, but you can use the whole bird if you’re not confident removing the breasts. If you do take the breasts off, use two more legs.

12 Farmdrop products in this recipe


Here’s how you do it

  1. Rub the mallard with spice mix and chill for 24 hours, turning it in the marinade occasionally.
  2. The next day, pat the mallard dry and place in roasting tin. Any of the marinade that’s remaining, add to the tin. Fully submerge the duck in goose fat, add rosemary and bay leaves. Cook on the hob on a low heat for 2-3 hours. Keep an eye on it.
  3. Drain fat into separate container, you don’t need to be thorough, as you’ll add it back to the duck anyway!
  4. Once cooled, remove the skin and shred the duck. Add chopped cornichons.
  5. Slowly add melted fat back into the shredded duck mix until the consistency is wet - you won’t need all the fat (save this for your potatoes!).
  6. Spoon into separate ramekins. Remove from fridge an hour before serving and spread on sourdough with pickle and caperberries.


  • Park Farm whole mallard
  • Spice rub (1 tsp of each, crushed and lightly toasted - cloves, juniper berries, ground ginger, coriander seeds, mustard seeds, fennel seeds, peppercorns)
  • 2 sprigs rosemary
  • 2 bay leaves
  • 500-700g goose fat
  • Olive oil*
  • 10 chopped cornichons

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Langridge Organic

Organic Rosemary

1 Punnet (20g)



Life 3d+

Park Farm

Wild Mallard Duck Whole (Buckhurst Organic Park)




Organic Whole Cloves (Fairtrade)

1 Box (25g)



Organic Coriander Seeds



Organic Fennel Seeds

1 Jar (40g)



Organic Brown Mustard Seeds



Organic Ground Ginger

1 Box (30g)



Juniper Berries

1 Box (40g)



Organic Black Peppercorns

1 Box (25g)


Olives Et Al

Pickled Cornichons

1 Jar (240g)