DUCK RILLETTES

“This is one of those recipes that people think of as tricky, but in fact it’s simple – it just takes a little time. Done well, it’s full of flavour and will last for days in the fridge. The confit process of cooking meat slowly in lots of fat harks back to a bygone era that many modern-day chefs have left behind, but there’s a part of me that needs to keep these methods alive before they are completely forgotten. Rillettes is great for sharing at the dinner table – and luckily my four kids love it too.”

By Allan Pickett

CHEF’S STEP BY STEP

PHOTOGRAPHS CHARLIE RICHARDS

FOOD STYLING ELLA TARN STYLING LUIS PERAL

MEET THE CHEF

Allan co-founded Piquet, a restaurant in the heart of London’s West End. His pedigree is hard to beat: he’s worked with Marco Pierre White and the Galvin brothers, and headed up much-lauded restaurants L’Escargot and Orrery. Allan’s passion for timeless French cookery, coupled with a fierce loyalty to British seasonal produce, has resulted in a style that’s rooted in classicism but with a lighter, modern touch. His cooking has become a favourite of many of London’s top chefs – and the delicious. team have the restaurant booking number on speed-dial…