Duck and chestnut rillette crumpet

A delicious starter or brunch dish, and perfect for using up any cooked duck meat

Servings
Serves: 2
Prep
25 mins
Cook
70 mins

Ingredients

  • 1 Gressingham duck leg or 200g cooked shredded duck
  • 60g salted butter (reserve 20g for the crumpets )
  • 2 shallots, finely diced
  • 3 garlic cloves, finely diced
  • 50g cooked chestnuts, roughly chopped
  • 2 tsp cherry jam
  • 30 g pitted cherries
  • 1/2 small bunch chopped chives
  • 2 crumpets

Method

  1. Preheat your oven to 180oC, Fan 160oC, Gas Mark 4. Pat the skin of the duck legs with a kitchen towel to remove excess moisture. Place on a roasting tray and cook in the oven for 1 hr until the meat is tender. Shred the meat off the bones with 2 forks. Reserve.
  2. Melt 40g butter in a small pan on a low to medium heat until bubbling. Add the shallot and garlic, sweat off until softened and starting to caramelise.Stir as necessary to prevent sticking and add in the duck, cook for a few mins until the ends of the duck begin to crisp.
  3. Take off heat , stir in the cherries, jam, chestnuts and chives.
  4. Toast your crumpets, generously butter the top. Spoon over the duck mixture, serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.