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This homemade rillettes recipe has it all. It’s quick, flavourful, and features Raftman. It will be queen of your cheese and meat plates.



A collaboration with

Samuel Joubert

Le Coup de Grâce


  • 1 tbsp olive oil
  • 3 tbsp duck fat
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Meat from 4 confit duck legs (total 560g), pulled and chopped
  • 1 tbsp maple syrup
  • 1 tbsp fresh rosemary finely chopped
  • 1/2 cup white wine
  • 1/2 cup of Raftman
  • 1/2 tsp dried parsley
  • Salt and ground pepper


  1. In a pan at medium heat, add olive oil and 1 tbsp duck fat. Cook onion and garlic for 3-4 minutes while stirring often.
  2. Add the duck and the rest of the duck fat, maple syrup, rosemary, wine, beer and parsley. Season with salt and pepper then stir well.
  3. Continue cooking for 10 minutes or until liquid is all evaporated. Stir often.
  4. Remove from heat and let cool down for 15 minutes. Split in jars and place in fridge for at least 2 hours. Serve with a nice bread baguette!


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