Jul 13 2026
Restaurants›Aurelia at Castle Hill›Duck Rillette Recipe

Duck Rillette Recipe

Inspired by Aurelia at Castle Hill
Time2h 30m
Serves6

napa cabbage, parsnip, rhône | peach

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck Rillette

Vegetable Garnish

Peach Chutney

Method

Prepare the Duck Rillette

  1. 1

    Cook the Duck

    In a large pot, place the duck legs and cover with duck fat. Add minced garlic, thyme, bay leaves, salt, and black pepper. Cook on low heat for 2-3 hours until the duck is tender and can be shredded easily.

  2. 2

    Shred Duck

    Remove the duck from the pot and let it cool slightly. Shred the duck meat and mix it with some of the cooking fat to achieve a spreadable consistency. Set aside.

Prepare the Vegetable Garnish

  1. 3

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add shredded napa cabbage and julienned parsnips. Sauté until tender, about 5-7 minutes. Season with salt and pepper.

Prepare the Peach Chutney

  1. 4

    Cook Chutney

    In a saucepan, combine diced peaches, chopped onion, brown sugar, cider vinegar, grated ginger, and salt. Cook on medium heat for about 15-20 minutes until the mixture thickens and flavors meld together.

More from Aurelia at Castle Hill