Duck rillettes with fig and peach chutney

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By: James Martin From: James Martin's Mediterranean

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This recipe is classed as easy

Rating 3.08 / 5 (39 votes)

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

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


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.

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