On TV Tonight

  • 20:00 - The Great Sport Relief Bake Off - Great British Bake Off Special: The Great Sport Relief Bake Off
  • 21:00 - The Hairy Bikers' Food Tour of Britain - Oxfordshire
  • 22:00 - The Hairy Bikers' Food Tour of Britain - East Sussex

This recipe is classed as easy

Rating 3.15 / 5 (34 votes)

Prep time:
15 min, plus chilling time
Cook time:
15 min
Serves:
4

Delicious duck-topped baguettes from James Martin, complimented with fruity chutney to make a fantastic starter or indulgent lunch

Method

1. For the rillettes: in a food processor, process the duck, duck fat and 2 teaspoons of sea salt to a coarse texture. Transfer everything to a bowl or terrine, cover with cling film and chill.

2. For the chutney: warm the sugar in a sturdy pan and cook over a medium heat until it turns a dark, rich caramel.

3. Add the onion, figs, peach and sultanas, and cook for 2-3 minutes until well-coated with caramel. Add the vinegar and simmer for another 3-4 minutes.

4. Serve at room temperature with the rilletes and accompany with French bread.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register