Duck Rilettes


3 pcs duck drumsticks
7 dl water
1 stalk thyme
1/2 pcs. red onion
1 leek
1 carrot
3 cloves of garlic
10 pcs black peppercorns
2 tbsp. coarse mustard

12 thin slices rye bread
25 g butter


  1. Put the ingredients in a saucepan and boil them under a lid for 90 minutes. Remove foam during the process.
  2. Remove the meat from the drumsticks and put the meat back into the pot. When it boils, let it simmer under a lid for 45 minutes. Remove the lid and let it boil for approx. 5 min until the rilettes have "porridge consistency." Gently whip the mixture is raveled into thin strips.
  3. Season the duck rilettes with coarse mustard and possibly a little salt. Pour it on the glass and keep it chilled. If you have a little duck fat, it is a good idea to pour it on top of the rilettes.
  4. Melt the butter and fry the bread crisp on a frying pan at low heat.
  5. Butter the rilettes on crisp rye bread slices and serve with split Cornichon, chives, lettuce and coarse salt.