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Duck rillettes

Ingredients

Preparation method

  1. Remove all of the meat from the duck legs, discarding skin, bone and tendons.

  2. Place the duck meat into a bowl and mash with a fork.

  3. Gradually add the duck fat as you continue to mash.

  4. Add the chopped parsley and season with salt and freshly ground black pepper.

  5. Spoon the mixture into four small ramekins and place in the fridge to set.

  6. Remove from the fridge ten minutes before serving.

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This recipe is from...

Saturday Kitchen BBC One Saturday Kitchen

Next on

BBC One

10:00am Saturday 4 October

James Martin presents, with guest chefs Matt Gillan and Ching-He Huang.

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