Home > Recipes > Make-ahead Christmas starters > Potted duck with pistachio

Potted duck with pistachio

Name: Potted duck with pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 2 confit duck legs; 4 tbsp butter; Large pinch of freshly grated nutmeg; 1 tsp pink peppercorns; 2 tbsp chopped fresh flatleaf parsley, plus extra to serve; 2 tbsp chopped pistachio kernels, plus extra to serve; cornichons, to serve (optional)

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 24 Nov 20
Updated: 18 Mar 24

This pimped potted duck starter is easy to make ahead of time and will lend a French bistro vibe to your next dinner party. What’s more, it’s gluten free.

Or, try your hand at the French classic duck rillettes.

Easy
December 2020

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 30 min, plus cooling and chilling

This pimped potted duck starter is easy to make ahead of time and will lend a French bistro vibe to your next dinner party. What’s more, it’s gluten free.

Or, try your hand at the French classic duck rillettes.

Nutrition: per serving

Calories: 318kcals
Fat: 26g fat (11.2g saturated)
Protein: 19.4g protein
Carbohydrates: 1.1g carbs (0.5g sugars)
Fibre: 1g fibre
Salt: 0.8g salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 confit duck legs
4 tbsp butter
Large pinch of freshly grated nutmeg
1 tsp pink peppercorns
2 tbsp chopped fresh flatleaf parsley, plus extra to serve
2 tbsp chopped pistachio kernels, plus extra to serve
cornichons, to serve (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Cook the confit duck legs according to the pack instructions, then set aside to cool. Melt the butter in a small pan with the nutmeg and peppercorns. Set aside to cool for about 10 minutes.
Once the duck is cool enough, strip the meat from the legs and shred into a mixing bowl. Stir in the parsley and pistachio kernels and season with a good grinding of black pepper.
Divide among 4 ramekins, pour over the spiced butter, cover and chill for at least 3 hours (see Make Ahead). Serve with thinly sliced toast (gluten free if it needs to be) and extra chopped fresh parsley, pistachios and cornichons, if you like.