Rich, shredded duck confit folded into its own fat and herbs, served on toasted crostini for an indulgent, melt-in-your-mouth bite with rustic French charm.
Pat duck legs dry and season generously with salt and pepper. Let sit 1 hour (or overnight, uncovered in the fridge).
Preheat oven to 150°C / 300°F.
In a small baking dish or Dutch oven, submerge duck legs in duck fat with garlic, thyme, and bay leaf.
Cover with foil and bake for 2 hours, or until duck is fall-apart tender.
Let cool slightly. Remove duck from fat (reserve fat!) and shred meat finely, discarding bones and skin.
In a bowl, mix shredded duck with:
2–3 tablespoons of the reserved duck fat (for moisture)
A pinch of allspice or clove (optional)
Mix until spreadable but not greasy — should hold its shape when spooned.
Press into ramekins or small jars. Chill for 2+ hours, topped with a thin fat cap to seal (optional).
Preheat oven to 180°C / 350°F.
Brush baguette slices with olive oil and a pinch of sea salt.
Bake on a tray for 8–10 minutes, flipping halfway, until golden and crisp.
Spoon or pipe rillettes onto each crostini.
Garnish with:
A thin slice of cornichon
A small dollop of mustard or jam
Fresh herbs for brightness
Serve on a rustic board or platter, slightly chilled or room temp.
Use pulled pork confit or chicken thighs for an affordable twist.
Add orange zest, cognac, or truffle oil for luxury.
Serve in spoons or tart shells for elegant passed hors d'oeuvres.
Wine: Pinot Noir, dry Riesling, or Champagne
Cocktail: Cognac Old Fashioned or French 75
NA: Sparkling apple cider or rosemary-infused iced tea
6 servings