This pimped potted duck starter is easy to make ahead of time and will lend a French bistro vibe to your next dinner party. What’s more, it’s gluten free.
Or, try your hand at the French classic duck rillettes.
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Ingredients
- 2 confit duck legs
- 4 tbsp butter
- Large pinch of freshly grated nutmeg
- 1 tsp pink peppercorns
- 2 tbsp chopped fresh flatleaf parsley, plus extra to serve
- 2 tbsp chopped pistachio kernels, plus extra to serve
- cornichons, to serve (optional)
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Method
- Cook the confit duck legs according to the pack instructions, then set aside to cool. Melt the butter in a small pan with the nutmeg and peppercorns. Set aside to cool for about 10 minutes.
- Once the duck is cool enough, strip the meat from the legs and shred into a mixing bowl. Stir in the parsley and pistachio kernels and season with a good grinding of black pepper.
- Divide among 4 ramekins, pour over the spiced butter, cover and chill for at least 3 hours (see Make Ahead). Serve with thinly sliced toast (gluten free if it needs to be) and extra chopped fresh parsley, pistachios and cornichons, if you like.
Nutrition
- 318kcals Calories
- 26g fat (11.2g saturated) Fat
- 19.4g protein Protein
- 1.1g carbs (0.5g sugars) Carbs
- 1g fibre Fibre
- 0.8g salt Salt
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