🇫🇷🦆French Duck Dip! (Rillettes de Canard) Think of “rillettes” as a kind of meat spread. I know, I know that might sound a little gnarly, but when done right, it’s goated. It starts with a technique called “confit”, where meat is cooked low and slow in its own fat. This method is usually reserved for tougher cuts that need time to break down. The result is rich, tender meat that falls apart effortlessly. That part is key—it needs to be soft and fatty enough to blend into a spreadable, tacky mixture. The recipe itself is super simple, but it does take some patience and a few specialty ingredients. Can’t get your hands on duck? No worries, it’s actually more popular to make this with pork shoulder or belly. Duck Rillettes
 Serves: 6–8
Prep Time: 20 minutes
Cook Time: 3 hours
Inactive Time: 12–24 hours (optional dry brine + chilling) Ingredients
3 duck legs (thigh + drumstick)
1 Tbsp kosher salt (for dry brine)
2–3 cups duck fat (enough to fully submerge the legs)
4 garlic cloves, ...