Duck rillettes & Fig jam

Duck rillettes & Fig jam
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While this recipe might seem a bit harder to put together, it’s actually quite simple to do because there are only a few ingredients and most of all you’ll use your duck confit entirely! I really use up all the components, including the glaze and fat that are on the piece of meat.

  • Serves2 ½ cup of rilettes
  • Prep time10 mins
  • Cook time5 mins
  • Timeout1 hour
  • FreezingFreezes well


  • 2 duck legs confit, store-bought
  • 1 teaspoon of Dijon mustard
  • 1/4 cup of fig jam (Bonne Maman)
  • Salt & pepper, as preferred


  1. Remove the fat, glaze and flesh from the duck legs then add to three different bowls, and set aside.
  2. Melt the fat in the microwave, and set aside.
  3. Add the duck flesh in a Standing Mixer along with Dijon mustard and 2 tablespoons of jam and stir until well-combined. Add the duck fat slowly, in a drizzle until the mix becomes smooth. Season.
  4. Pour the mix into your preferred jar (Mason jar, Tupperware, Terrine etc.) then smooth the top. Set aside.
  5. Melt the duck glaze in the microwave, then add the remaining jam. Pour onto the rillettes, then refrigerate for an hour.
Recipe published on August 19, 2018