# @adamwitt on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DIMKZ0KRieh
- **Gondola URL:** https://gondola.cc/posts/33773043-adamwitt-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/5a0cd2ff7d.jpg
- **Posted:** 2025-04-08T15:10:42.000+00:00
- **Account Owner:** Adam Witt (@adamwitt) — https://gondola.cc/adamwitt

## Caption

🇫🇷🦆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, smashed
4 sprigs thyme
2 strips orange peel (no white pith)
2 bay leaves
1 tsp black peppercorns

Technique
1. Rub duck legs with kosher salt and refrigerate, covered, for 12–24 hours. Wipe off excess salt before cooking.
2. Preheat oven to 275°F (135°C). Place duck legs skin-side down in a Dutch oven.
3. Add garlic, thyme, orange peel, bay leaves, and peppercorns to the pot.
4. Pour in duck fat to fully submerge the legs.
5. Cover with lid or foil and bake for 3 hours until meat is very tender.
6. Remove duck legs and cool slightly. Discard skin and bones, then shred meat with two forks.
7. Mix shredded duck with enough warm duck fat to create a moist, tacky texture. Adjust salt if needed.
8. Pack into jars or ramekins, smooth the top, seal with a layer of duck fat, and chill for at least 4 hours or overnight.

To serve, let the Rillettes come to room temperature before spreading on crusty bread. Try it with pickles, mustard, fruit jam, salad with a sharp vinaigrette, etc.

#confit #duck #frenchfood #cooking #charcuterie

## Stats

- **Views:** 22,551
- **Likes:** 1,986
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- **Comments:** 28

## Tags

duck, frenchfood, charcuterie, cooking, confit

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