Gressingham Duck Rillette

A perfect starter dish, serve this duck rillette on crusty bread.

Serves: 4-6
10 mins (plus overnight)
30 mins


  • 2 Gressingham confit legs
  • Half teaspoon gd nutmeg
  • 125g unsalted butter


  • Small bunch picked fresh parsley leaves
  • 12 small cornichons
  • 1 shallot, peeled and finely sliced into discs
  • 1 tbsp olive oil
  • 1 lemon , cut into wedges
  • Few slices sourdough toast


  1. Pre heat oven to 180c, fan 160oc, gas mark 4
  2. Place duck legs on a baking tray and in the oven for 20 mins. Remove from oven and allow to cool until they can be comfortably handled. Melt butter in a pan on low heat.
  3. Shred the meat into big chunks in a sized bowl. Season well with salt and pepper and the nutmeg.
  4. Slowly pour the butter over the duck and mix well together. Spoon into ramekins or a kilner jar. Refrigerate overnight.
  5. Take the rillette out of refrigerator 30 mins before serving.
  6. Slice the cornichons in half lengthways. In a mixing bowl combine the cornichons with parsley leaves, shallots, olive oil, squeeze of lemon.
  7. Serve up the rillette with toasted sourdough and the garnish.

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.