Duck rillettes with fig and peach chutney

Delicious duck-topped baguettes from James Martin, complimented with fruity chutney to make a fantastic starter or indulgent lunch
By James Martin
Duck rillettes with fig and peach chutney
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus chilling time
  • Effort: easy


For the rillettes

  • 2 confit duck legs, from jar or tin
  • 200 g duck fat, from the tin
  • French bread, to serve

For the chutney

  • 50 g caster sugar
  • 1 small onion, diced
  • 2 figs, cut into 8 wedges
  • 1 peach, chopped, with skin
  • 25 g sultanas
  • 25 ml cider vinegar


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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