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#28: Rabbit Rillete - Mac and Wild

Rich, brilliant & moreish

#28: Rabbit Rillete

Rabbit Rilletes


2kg duck fat

1kg raw rabbit legs on the bone

1 bulb of garlic – cut in half

50g fresh thyme

20g Maldon sea salt

150g cornichons – thinly slice into rings

100g fresh shallots – finely diced

2tbs fresh flat leaf parsley – finely chopped

1tbs fresh tarragon – finely chopped

2 garlic cloves – finely minced

1 lemon zest

Salt & pepper to taste



Add the duck fat and rabbit legs to a deep roasting tray. Make sure to lay flat so they are not heaped on top of each other. Top with the garlic bulb, thyme and Maldon.

Place the dish over the hob on a gentle heat to melt all the fat. Once the fat has fully melted, cover with baking parchment, seal with tin foil and place in the oven at 120C for 3hrs or until the meat is tender and falls off the bone.

Pass the fat through a fine sieve and keep to one side.

Remove the meat from the bones and place in a large mixing bowl – ensure you remove any skin, sinew or small bones.

When all the meat has been placed in the bowl, finely pull until the meat becomes stringy in appearance. At this stage the meat and fat should be at room temperature.

Add your cornichons, shallots, parsley, tarragon, garlic, lemon zest, salt & pepper into the rabbit meat a thoroughly mix.

Add the room-temp duck fat. You will need to add approx. 500g in total. Don’t worry, this may sound a lot but once the rillettes has been properly mixed and has been set in the fridge for a couple of hours it will be perfect.

After all the fat has been mixed in, place the mixture into a plastic container, label and store in the fridge until you are ready to serve.

Top Tip: keep the spare duck fat for next time or for your roast tatties on Sunday.


To serve: spoon a heap of rillettes onto a board, top with dill throngs, a slice of toasted sourdough and spring pickles – see post on how to pickle any veg and why you should!