Duck Rillettes


Duck Rillettes

INGREDIENTS (serves 4)

  • 4 duck legs
  • 1 small onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 250 ml white wine
  • 250 ml apple cider (or apple juice)
  • 100 ml duck fat
  • 1 tbsp Sunshine Mix Les Épices de Marie Michèle (émm) or your favourite spice mix
  • 60 ml maple syrup
  • Freshly ground salt and pepper

Serve with:

  • Crostini
  • Caramelized pears
  • Mixed nuts
  • Red wine


  • Season the duck legs with salt and pepper and sear them fat side down in a skillet. Then, deglaze the meat with the white wine, add the vegetables, moisten the mixture with the apple cider (or apple juice) and add the spice mix;
  • Cover and cook for 1 hour at 300 °F, then slow cook for another 3 hours at 225 °F;
  • Remove the duck legs from the broth and let them cool at room temperature;
  • Strain the broth, add the maple syrup and reduce at medium heat until 150 ml of liquid is obtained;
  • Shred the meat off the bone with a fork and place it in 2 ramekins;
  • Pour in the reduced broth and let stand for 10 minutes;
  • Refrigerate for later or serve immediately at room temperature.


Maurice Chartrand

Food Service Manager at Le Groupe Maurice

Find out more about fine cuisine at Le Groupe Maurice.