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Rillettes of Duck with Mixed Seeded Bloomer Toasts


1 Mixed seeded bloomer
4 Duck legs
Sea salt
2 Garlic cloves, smashed
1/2 bottle medium dry white wine
6 Juniper berries, crushed
2 Strips orange peel
Few sprigs of thyme
30ml Cognac (optional)
Freshly ground black pepper

For the relish:
1 Oranges, peeled, segmented
55g Pinenuts, toasted
1 Large shallot, finely chopped
1 Large bunch watercress, washed and picked
Drizzle extra virgin olive oil

For the red onions and balsamic chutney:
2 tbsp Olive oil
675g Red onions, very thinly sliced
1 Bay leaf
1 tsp Thyme leaves
55g Demerara sugar
3 tbsp Balsamic vinegar
150ml Red wine
1 Orange, zest and juice


Pre-heat oven to 200°C/400°F/Gas Mark 6.

Place the duck legs on a rack over a roasting tray. Using a fork, prick the duck skin all over. Rub each duck leg with sea salt. Cook for approximately 2 hours until crisp and really golden.

Meanwhile to make the chutney; heat the olive oil in a large pan. Add the onions, bay leaf and thyme and season with salt and freshly ground black pepper. Cover with a lid and cook over a low heat, stirring occasionally for 30 minutes or until the onions have softened but not coloured. Stir in the sugar, balsamic vinegar, red wine and the zest and juice of the orange. Cook for a further 1½ hours, uncovered until no liquid remains and the onions are a dark rich red colour. Stir frequently during the last ½ hour of cooking to prevent the onions from burning. Cool the mixture (contain in sterilized jars and keep in the fridge for future use).

Remove the duck legs from the rack and place in a sauté pan. Reserve duck fat for future use.

Add the remaining ingredients to the duck pan and place over a very gentle heat, simmering for approximately 1½ hours. Remove from heat and allow duck to cool in the pan.

Remove duck from pan and place on a board. Shred the duck meat and skin carefully away from the bones. Place the shredded duck meat and skin back into the pan and stir through with any remaining glaze.

To serve, griddle or toast thick slices of the mixed seeded bloomer and place on a board. Toss all the relish ingredients together and season to taste.

Top each toast with the watercress relish and finish with the shredded duck. Serve with onion chutney on the side and extra griddled toasts.

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