Main courses

Poultry rillettes with maple butter

Rillettes de volaille au beurre d’érable

  • 45 ml (3 tablespoon) olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 400 g (0.88 lb.) chicken, cubed
  • 250 ml (1 cup) white wine
  • 125 ml (1/2 cup) maple butter
  • 4 sage leaves, chopped
  • Pinch of nutmeg
  • 125 ml (1/2 cup) duck fat
  • 4 bay leaves
  • 2 confit duck legs without the skin, meat removed from bones and shredded
  • Salt and pepper, to taste


  • 240 ml (8 oz.) jar of store bought maple jelly
  • 3 ml (1/2 teaspoon) salt
Preparation time
15 minutes
Cooking time
50 minutes
6 to 8 portions
  1. Heat olive oil in a saucepan over medium heat and sauté onions and garlic for 2 minutes. 
  2. Add all the remaining ingredients except for the duck, and bring to a boil.  Turn heat to low and let simmer for 30 minutes stirring from time to time.
  3. Remove from heat and shred chicken meat using two forks. Add the duck meat, then return saucepan to the stove and cook for another 15 minutes until soft. Let cool.
  4. In a saucepan, warm jelly and salt for 2 minutes over low heat. Mix well. Let cool.
  5. Place alternating layers of rillette mixture and jelly in small jars. Refrigerate each layer for 30 minutes before placing the next one. 
Additional information

Serve on baguette, plain or with cheese.