Duck rillettes with fig and peach chutney
By: From: James Martin's Mediterranean
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Duck rillettes with fig and peach chutney
- 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
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Ingredients
For the rillettes
- 2 confit duck legs, from jar or tin
- 200 g duck fat, from the tin
- French bread, to serve
For the chutney
- 50 g caster sugar
- 1 small onion, diced
- 2 figs, cut into 8 wedges
- 1 peach, chopped, with skin
- 25 g sultanas
- 25 ml cider vinegar
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
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.
This recipe is classed as easy
Avg User rating
3 / 5 (4 votes cast)
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