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Servings: 6 to 8 jars
Preparation: 20 minutes
Cooking: 2h30 minutes

This pâté is simply perfection served with crusty bread, crispy little pickles and a dollop of hot mustard, either as an appetizer or as a part of a holiday buffet meal. Our version of the French classic has been taken up a notch thanks to a hint of coffee—it adds a heartiness and nuttiness that give a whole new dimension to the melt-in-your-mouth duck.

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  • 1 Preheat oven to 350°F.
  • 2 Melt duck fat in a large casserole dish over medium heat.
  • 3 Place all remaining ingredients in casserole dish, cover, and place in oven.
  • 4 Bake for 2 hours 30 minutes or until meat falls off the bone.
  • 5 Let cool to room temperature for 30 minutes.
  • 6 Remove meat from cooking fat, then strain liquid and set aside. Set aside ½ cup of duck fat for rillettes topping.
  • 7 Debone duck meat and remove skin.
  • 8 In a large bowl, shred meat with a fork.
  • 9 Pour fat over meat while stirring. Mixture will blanch slightly.
  • 10 Portion out into pretty jars or ramekins and top with reserved duck fat.
Ingredients Fermer


  • 1 duck (5 lb.), quartered
  • 1 lb. duck fat
  • 1 onion, studded with a bay leaf and a few cloves 
  • 4 tsp. dried thyme
  • 2 tbsp. salt
  • 2 tsp. ground pepper
  • ⅔ cup of Van Houtte® Holiday Blend coffee, brewed
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