Duck and Pork Rilette

Duck and Pork Rilette

Complete Meal

  • 1


  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 500gms diced pork belly
  • 4 x Duck Marylands (legs)
  • 1 cup Dry white wine
  • 1 cup duck or goose fat
  • 7 sprigs fresh thyme
  • 3 fresh bay leaves
  • 1/2 tsp four spice
  • 2 tbsp green peppercorns
  • 3 pieces of orange peel
  • Sea salt flakes
  • 2-3 tbsp Armagnac
  • 1/3 cup melted butter


#entertaining #cookware

1. Pre heat oven to 140’C

2. Place the pork belly and duck Maryland’s into a medium sized pot and set over a moderate heat

3. Pour in the wine and duck fat along with the thyme, bay leaves, four spice,  green peppercorns and orange peel. Bring to a boil, cover with parchment paper and a tight fitting lid

4. Place into the oven and set to cook for 3 hours. After this time, remove from oven and check the meat, it should be soft and falling away from the bone. If not, return to the oven for a further 1/2 hour or until falling from the bone

5. Allow an hour to cool 

6. Separate the meat from the skin, bone and gristle

7. Pour cooking liquor into a small saucepan and reduce by half

8. Using two forks separate and feather the meat

9. Place the meat into the reduced cooking liquor along with a green peppercorns, Armagnac and a good amount of sea salt. Mix well before scooping into sterilised glass jars and chilling. (2-3 hours) 

10. Pour a thin layer of melted butter over top of each jar of rillette. Cover with a lid, label with a date and refrigerate until ready to eat

11. Serve with toasted baguette and pickled pear

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