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

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!

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.

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

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

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

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 .

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.

FREAKISHLY SMALL WOODEN SPOON FOR BEST SUPPORTING ACTOR!!

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

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

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

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

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

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

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

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!

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!

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!

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.

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

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!

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

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

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.

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.

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

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

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

That duck jelly is pure gold.

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!

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

I had Duck Rillettes and Pork Rillettes for the first time yesterday, after seeing this video about a year ago I knew I would have to try it one day. I am so glad I did and so glad you posted a recipe because once I tried them both I knew I would have to make my own. I feel like Duck Rillettes would be really nice with some Cointreau and a pinch of mixed spice. Just a pinch. Some fresh chopped Tarragon.

One of Chef John's best recipes IMO.

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.

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

Great personality very entertaining funny thanks for the great recipes.

I always enjoy your recipes. Thanks.

Very good recipe and easy to follow instructions. Thanks!

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!

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

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

Love all your videos, Chef John!

Chef you have really outdone yourself this time!!! I was gonna make Coq Au Vin next week but I think I may be buying a duck instead!

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

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

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.

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.

Thanks Chef John! This looks great!

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

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

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.

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 ...

...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

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!

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

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

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

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!

Oh! My mouth won't stop watering now.

Looks delicious definitely gonna try to make it!

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

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

Great cook, funny bugger! Thanks for the tips and bits!

One of my favourite american dish ! Thanks

this looks really friken good!

beautiful video! thank you very much!

I made this. Its absolutely divine

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

i love you chef john

this looks like a fun weekend project

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

I love this channel!

Gonna try this,looks good!

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

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.

Love ur voice and your cooking

Best recipe in a long time

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

Hey Chef John ive got my duck in the oven right now cant wait to see how it turns out

I love this channel!!!!

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.

Oh, dear Gods... I really want to make this!

"If times are tough just go with brandy" HAHAHAHAHAHAHHAHAHAHAHAHAHAHAHA

I’ve always wanted to try this

I love you Chef John, but there no way I am doing this, it is too professional for me!

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.

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

That looks amazing.

this was really nice, one of my favourites. It reminds me a lot an old recipe from Piedmont, called something like tune of chicken, and I would like to make a food wish for this recipe... now, can chicken be used instead of duck? please say yes....

You are amazing. Thank you so much!

We love you John!!! Angelo and Zoë

Would you be able to do this without foil on the barbecue for the first 3 hours for some delicious smoky flavours? Thanks for sharing this great recipe. looks incredible!

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

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

That looks so FAMAZING.

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?

I got to have this and I'm gonna make it soon!

You're my favourite food video star.

I made this recipe years ago based off this video and my family, a bunch a country bumpkins were like 'frick all this'. I hated them for it. I ate the rillettes and it was SUPERB! This recipe stayed locked in my mind. I'm about to make it this week again. This family is about to endure a renaissance. They will like it or I will FIGHT THEM