Duck Rillettes Recipe - Slow Roasted Duck Confit Pate Spread

Learn how to make a Duck Rillettes Recipe! Go to foodwishes.blog... for more information, and many, many more recipe video. I hope you enjoy this Duck Rillettes Recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/239783/Duck-Rillettes/

[@TheLadyEclipse]

This was INCREDIBLE! My fiance is French and is always talking about duck confit and other duck recipes he grew up eating. I wanted to do something extra special for his birthday, so I tried this recipe and he loved it! He couldn't believe it was homemade! Thank you so much!

[@sungondese]

You have good taste in men

[@markr8690]

Are you still with him ?

[@Mr.56Goldtop]

What about a duck pate? That looks like What this would have become if he would have kept mixing it.

[@KelyrinYourSafeSpace]

I am french and traditional "Rillettes du Mans" (which are with pork, indeed) are one of my favorite things ever ! These duck rillettes look fantastic and are so mouth watering :D As usual, I love your soft and singing voice

[@intrepidnick2939]

I bought a freakishly small wooden spoon the other day just because of you John. :P My life is now complete. ;)

[@Alphonselle]

it's called a wooden teaspoon

[@givemesubssoicangetaplaybu5183]

@@Alphonselle Pfft. Maybe to you, uncultured sausage.

[@arthas640]

It pisses me off but my grandma had a collection of various sized wooden utensils including 4 different sized wooden spoons and my cousin stole all of them 😡

[@MlLKMAN]

Thank you for posting this video. I made this recipe with 2 ducks, following the presentation. Perhaps the only thing I would change is to remove the meat from the bones before putting in the fridge. It's easier to separate the meat and discard the herbs when they are not covered in solid duck fat. I ended up rewarming the whole roasting pan with the ducks in order to save every drip of the duck fat :-) Just a minor detail, my rilettes turned out absolutely spectacular and this will be my go to recipe in the future.

[@marionhein6059]

I wouldn' t separate it before it might dry out..

[@pter7531]

Greetings from la Bretagne, France, home of the porc (Hénaff!) and fish (!!!) rillettes. Your recipe is amazing, thank you very much!! Cheers, Pieter

[@BoxJelly88]

I recently made this for xmas. Quite a process but well worth the effort. It made more than I was expecting but all was eaten. The orange zest on the top is a must as the two go so well together. Next time I will add Grand Marnier.

[@thomasbernecky2078]

I finally made this, and I'm taking it for my first Thanksgiving in 2 years with my family up in Buffalo. Thanks Chef John. Happy Thanksgiving .

[@m.theresa1385]

This is on my to-do for tomorrow, glad to hear yours was a success! Happy Thanksgiving!

[@gsboss]

finally, a new duck recipe for me to use when hunting season starts. love it. more duck vids

[@DesertlizzyThe]

gsboss Like that funny photo of you. Hahahahaha & then your comment about hunting duck recipes.

[@charliereyes372]

This is another great addition to a charcuterie platter, thank you chef John!

[@jelsner5077]

One thing I appreciate about Chef John is that his instructions are easy to follow.

[@kevincostello1319]

Love peaking in your fridge when you go in... Great mustard!

[@Juliamay67]

This looks amazing. What an awesome host/hostess gift during the holidays. Yum.

[@AriyeleRessler]

my mouth is watering and i cannot wait to make this. i LOVE duck rillettes and i did not know how to make. thank you!

[@abnveteran]

This looks amazing! I want a unforgettable picnic and this is just what I needed!

[@karennicole1092]

FREAKISHLY SMALL WOODEN SPOON FOR BEST SUPPORTING ACTOR!!

[@TheMrplayitsafe]

+Karen Nicole Those spoons make awesome rice scoopers. Oh nvm I didn't realize how small it really was when I commented.

[@TheRealNormanBates]

Personally... I found the FSWS to be a bit too wooden.

[@sminstudios]

And Best Leading Actor... Harry Knuckles

[@FezCaliph]

Chef*

[@d.h.fremont3027]

Thank you, Chef John. You are turning me into a chef.

[@kinnyjohnston1805]

I been making this recipe for years and every time I make it for French people they fall in love with the rillet.

[@cremebrulee4759]

Thank you for this wonderful recipe! Helen Rennie shows how to make pork rillettes, and she mixes them using a stand mixer with a paddle blade. Less muscle required that way.

[@Muscleduck]

I HAAAAVE to share this with my dad! He'll be thrilled for this! EDIT: ok so I've finished watching this and now I want him to make this. This looks amazing.

[@scottyg9167]

Yet again.... utter deliciousness, presented oh so educationally!

[@loudesngozi7166]

Thanks this my first time seeing how to prepare duck rillettes,i will try it for my family

[@sekhmet2003]

This sounds like a brilliant Christmas gift. How long should it last in the fridge? A few days to set, then a few more to eat? Or would the fat preserve it for weeks?

[@Kavriel]

From what i know : 2 days to set, If you sterilise your jar you could get extra days, perhaps even a week of preservation, but generally speaking people advocate to not eat it after a week of making it. And once it's open, it's 3/4 days until it gets bad, give or take.

[@L_Bocua]

Danielle Angel untouched (so when the fat on top is still intact), you can keep rilettes for about 3-4 weeks in a cool place. It used to be a method to preserve meats.

[@L_Bocua]

LiLo Oh, I just read on a French culinairy blog it should keep for up to 6 months as long as there are no air pockets inside!

[@sekhmet2003]

Hey! Fantastic! Just what I had imagined. Great gift then. Thanks for the research!

[@silvermediastudio]

Danielle Angel Properly preserved and stored, it can last half a year or more. Look up canning and preserving methods for more.

[@Atypical60]

I make rillettes all the time and this is the best recipe!!!!!!! It'll be part of my Christmas meal!

[@krispsynch]

Dear Chef John, this looks amazing. One of our most delicious duck memories was a duck confit soup served at St. John's in London. An amazingly simple, tasty soup. We were wondering if you would consider showing us how to make duck soup. You are, after all, the creator who can make our duck dreams possible to savor. Our entire family loves your videos. Thank you! And as always... Enjoy!

[@EarlHebert-c8w]

Keep up the struggle Comrade!!!

[@michaelah8538]

Very good recipe and easy to follow instructions. Thanks!

[@michaeljdauben]

Oh! My mouth won't stop watering now.

[@isabellamorgan7026]

Great personality very entertaining funny thanks for the great recipes.

[@chulopapi812]

One of my favourite american dish ! Thanks

[@pavana2810]

Woo this old vid came up. Chef John with a classic recipe that’s also keto. You are the best. I will make this.

[@vanscoyoc]

One of Chef John's best recipes IMO.

[@danielhaynes2362]

i love you chef john

[@harrisonentwistle487]

Thanks, didn't know to look for this post until I started watching your channel, Rilletes are the best!

[@andrewsmith1037]

As usual Chef John, a fantastic recipe. Worked exactly as you explained, though we had a huge duck and I had to adjust some of the ingredients. We got 3 1/2 pints from our batch minus the several quality checks I needed to perform. Now the hard part, waiting.

[@WobblesandBean]

My pet duck began to peck the screen while watching this with me. You heard it here folks, Chef John's food is SO good, it'll turn a duck into a cannibal!

[@badjujuwan]

Pet duck??? Please post a picture.

[@Tap2EarnTips]

hope you're not using your pet duck for making this dish

[@badjujuwan]

***** She's using his brother.

[@WobblesandBean]

***** Nah. He's too cute to devour.

[@Mamamiaia-2015]

Wobbles and Bean ducks will eat duck meat if they get ahold of it. Poultry birds are ruthless

[@bewareofwil]

Videos like this makes me glad I'm not a vegetarian.

[@MegaMiir]

That duck jelly is pure gold.

[@TicTacZac12]

I can't believe I'm up at 1:30 am watching a guy making Duck Rillettes, what am I doing with my life 0_0

[@Marvie4]

Making it delicious.

[@Frühobst]

wasting it. that s what youtube and in the older days tv is known for. I am infected too by the wasting your life virus.

[@Frühobst]

***** really? that they were wasting their life? how come? where do you know that from and what were they apparently wasting their life with (without tv)?

[@BowlingRalls]

Bettering yourself?

[@iamrawring]

i feel you!

[@pinkysuspegasus]

Hey, just a quick question, concerning the duck skin - do you add it to the relletes or does it belong to the "scraps"?

[@oggyreidmore]

I love how lately you've been making "recipe with a side of X" and then that leads nicely to a new video about that side of X. Love all your videos, Chef!

[@TakkiToes]

I love the tutorial inside a tutorial aspect in this video. I would give it two thumbs up if I could. I'm doing it irl instead.

[@teatrpovska]

WE love you Chef John. You read our minds with the crosstini :D

[@cfreeman5100]

I love Chefs frequent reference to hip hop and r&b songs!

[@dvillalba3d]

Thank you Chef John! Great alternative for those who can´t eat Foie Grass!

[@SuperMarcoPolo7]

My fiancé is from France and we eat pâté all the time! Great stuff

[@tjrzippy5203]

made it and loved it vary much im going to try making a bed of leaks next time under the duck. i thank it will only add a nice veggy bit to it... i have 4 ducks left from my last hunntting trip . i thank you so much im from buffalo amherst lockport ny and hope you keep cooking for all the of us on here ...

[@BillHalliwell]

G'day Chef John, Outstanding method for Duck Rillettes. On visits to France I have been lucky enough to have rabbit rillette, quail rillette even chicken rillette. This can be done with almost any poultry as well as the traditional pork rillettes. Basically with any poultry or meat that naturally has copious amounts of natural fat. It is conceivable that it is possible with Wagyu steak given that it has such a high concentration of interstitial fat. Thank you! Cheers, BH

[@NinaGrkovic]

Oh, wow. Just wow. I don't think I'll be making this any time soon, but it looks amazing and thank you for that, chef John!

[@13c11a]

You teach us so many wonderful things. I think you should open a cooking monastery. Oooooommmm.

[@hagawi2404]

I tried it, with a twist, instead of dry Thyme I used dry tarragon an Fresh Thyme I used rosemary, and instead of plain slat I used truffle salt, and man the smell was exceptional, I knew I was on the right track the moment I had that full nose feel of it. Thank you Chef John. sorry for straying off the original recipe. and oh I used truffle olive oil instead of butter and duck fat.

[@SSchithFoo]

A Rebel.. I like that

[@Sandwichplss]

I wouldnt skip on the duck fat tbh, but straying from the recipe is what cooking is about

[@adrienneterzen2604]

Your interpretation sounds really awesome

[@michaelbeaver4804]

I always enjoy your recipes. Thanks.

[@mochitsune]

New foodwish video at 1am in the morning? Hooray! I'm so glad my phone alerts me when there's a new video.

[@GuyCruls]

superb explanation supported by superb photography and editing and superb smartypants humour! superb recipe. perfect.

[@phoghat]

Cooking has been my hobby for a while, and I first saw a chef John recipe on a certain site that says something about "all recipes", I tried that and we liked it so much (BTW< Chicken breast with mushrooms) that I have tried a few of his recipes and haven't found a bad one yet

[@AriyeleRessler]

CAN.NOT.WAIT. thumbsed up before even watching :)

[@daniellebanulescu7109]

Looks delicious definitely gonna try to make it!

[@mrbarrylewis]

Holy wow I need to try this

[@burroaks7]

get feceated

[@April4YHWH]

I’m currently roasting the duck as I type. This is my second time making this recipe and I cannot wait to tuck into a bite or two of this. It’s amazing on its own, but also great in a green salad or mixed into whatever vegetables you’re sautéing. This is one food I dream of. 😋

[@redrum248]

this looks really friken good!

[@thegreatfox1142]

Looks amazing, I can almost feel my gout flaring up just from watching this video.

[@LudvigIndestrucable]

This is absolutely the time to use a crockpot rather than the oven, also, use forks to shred the meat and add a little water when cooking, it helps the fat form an emulsion and be less cloying.

[@FezCaliph]

I’ve always wanted to try this

[@Lithilic]

I don't really care for duck but this looks like a good way to prepare it that I'd be curious to try.

[@MattyMackDaddy21]

100% a comedy channel masquerading as a cooking show. John can't stop, he wont stop. Also you're the Danny Cordray of your avian pate.

[@angelika9729]

I just put the washed and seasoned duck in a tight-fitting stainless steel pot with a lid. In the evening I put this in the oven at 120 degrees C. In the morning I switch off and let the duck cool down. Then I scrupulously remove all bones, joints and vegetables if stuffed. I skim some fat for the mirror. The meat is chopped up a little. Everything together, i.e. meat, residual fat and sauce, now goes into the bowl of the food processor. Using the K-beater, I stir the mass until it's my preferred consistency. Maybe spice it up a bit. Then I fill the "Ri-ett" into jars with screw caps, pour some fat on the mass and close them. Once completely cooled, I put one glass in the fridge and the others in the freezer. So I always have very good rillette on hand. Greetings and bon appetit!

[@terryrogers-kulick9499]

Love all your videos, Chef John!

[@Trevlee74]

I’ll be honest. I’ll probably never make this or have the pleasure of eating it. But I’m damn glad it exist, and you made it.

[@dictionaryqueen]

Probably not something I would want to eat or make, but I absolutely loved watching you make it :) Thanks Chef John!

[@badjujuwan]

What's awesome about this video is now you realize why certain foods cost so much - 4lb duck is reduced to this. If I see a 16oz jar for $3.99, I'll just tell them to save their pigeon pate for someone else.

[@crystalhuynh4775]

So yummy 😋 , i may can use slow cooker, thank you for your sharing Sir 🙏❤

[@AndrzejKowalewski]

I'm just cooking the duck. Cannot wait for the final effect.

[@FezCaliph]

How was it? 😊

[@wankZkills]

Hello John, you are my inspiration while I cook, you've helped me a lot in the kitchen and I really hope you keep up with all these great vids!

[@pressgurkan]

I made this. Its absolutely divine

[@jarir25]

I love this channel!

[@OldManCookin]

Chef this is an Amazing dish... Thanks :)

[@DownMichael]

You're my favourite food video star.

[@DDelilahM]

This is one of my favorite foods of all time! Great recipe! Can you also do other kind of pate' ? Id love a good recipe thanks so much!

[@WankenZeFurious]

We love you John!!! Angelo and Zoë

[@FrayGirl224]

...I think that's the first and only time I'm ever going to hear someone say "If times are tough, just use brandy!" xD

[@chefmike9945]

This is no cheep croquet, this my friends is duck rillettes. Tastier than an old shoe, top shelf French cuisine for you.

[@phillipmarsh4886]

you are AMAZING chef John!!!!!!! Thank you!!! Funny I was thinking I could do pork too then you said it!!!!

[@tearo]

"If times are tough just go with brandy" HAHAHAHAHAHAHHAHAHAHAHAHAHAHAHA

[@CatherinesChronicles_]

I will definitely make this!! Looks awesome!!! I make your Hungarian goulash and everyone loves it!!

[@CookingWithCows]

If you can do it with pork, you can do it with duck... first thought: Duck sausages!

[@heyitsmeshaz]

duck sausages are delish!

[@Yousei85]

pulled duck

[@brunobacote1]

Duck BACON!!!!

[@Snackton]

brunobacote1 Oh that sounds magnificent... JOHN! Start experimenting!

[@DeLePlays]

my first thought was pulled duck bbq sandwiches or baked potatoes!!

[@samhor33]

beautiful video! thank you very much!

[@dashudashu1326]

Absolutely excellent. How long will it last in fridge? Important point. Thanks.

[@foo8lover]

It's pronounced ''ri-yette'' :) Thanks for this, looks delish. I must try !

[@ShawdiR]

Thanks Chef John! This looks great!

[@chantalpuissant3960]

Unfreezing the duck.will make this again tomorrow, it’s just delicious

[@lalitaratan1664]

Love ur voice and your cooking

[@robertbotta6536]

You are amazing. Thank you so much!

[@tomsparks6099]

I made this starting yesterday. Can't wait for the final after fridge time. I used a crockpot to cook duck on low for 7 hours. Messy, but you got get in there and get every last scrap of meat. All else was strained and thrown into stock pot. I advised picking through the meat for pin bones and cartilage. Also, don't overfill your jars. Mine squirted duck fat when I closed them.

[@FioraTheMasquerade]

Mouth.... WATERING

[@mfcyeahyouknowme]

Now I'm drooling on my Android, thanks Chef. lol

[@puggirl415]

What a nice easy method. I have had to break down a whole duck, season it by burying it in salt thyme, garlic and, pepper. Then I had to confit the seasoned duck parts. Then pick the meat off and use a stand mixer to slowly shred it while adding duck fat and butter inside and on top. Yikes. That took at least 2 -3 days to finish. Never did it again. I will try this method tho. Much less active time. I like that.

[@alanvonau278]

Hmm, pâtés, terrines, and rillettes...food of the gods.

[@wkndwithus]

drooling! Could you do video about Himalayan salt rock? Thanks :)

[@azzeddine602]

You the man

[@sabrinaleedance]

I need to make this sometime in my life lol. Maybe this summer once my garden gives me some fresh herbs. I just gotta figure out where to find a duck around my area lol

[@cascooter]

You had me at duck....God wouldn't have made duck so delicious if he didn't want us to eat it.