The pâté in France is just <insert drooly face here>. Alex isn’t a fan, so anytime we get a platter in France – often – I get all the duck rillettes and it’s always my fave bit. On some warm crusty bread, already slathered with butter? Maybe with one of those mini pickles or onion chutney? Gaaaaaaaahd. Having tasted my fair share, I was sure it couldn’t be that complex to do at home – they always taste so meaty and unfussed with, save for generous levels of salt.
I obviously don’t know how those clever French bistro owners make duck rillettes taste so perfect, though I do have an inkling it has something to do with time and place and that joie de vivre we all experience on holiday, so my easy pâté recipe will have to be the next best thing, eaten in my jammies looking out at the passing trains in my little South London pied-à-terre.
Makes two ramekins
2 duck legs
2 cloves garlic, cut in half
4 tbsp duck fat
1/2 tsp salt
Pinch of cracked black pepper
Roast the duck legs, with the garlic cloves nestled underneath them and a sheet of tin foil over the top, for 2 hours at 150ºC.
Let them cool and then use two forks to shred the meat.
Transfer the shredded duck to a bowl, add a good squeeze of orange and the salt and pepper, and stir. Then add the duck fat, one teaspoon at a time to bind the mixture. You may not want to add all of the fat, it’s up to you.
Press it into your ramekins and eat straight away, if you like. I prefer to pop it in the fridge for a few hours to firm it up.
Serve with crusty sourdough and chilli jam (I use this recipe!).