• 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.