Have you tried rillettes yet? Creamy duck rillettes are delicious when slathered on toast, layered in a sandwich or simply served on a charcuterie board.
Just the facts
- Heritage cross Rohan duck
- Vegetarian diet includes corn and soy
- Air-chilled; no added water
- No antibiotics, no hormones
- Traditional and natural recipe
- No artificial ingredients, additives or preservatives
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Our adventures in charcuturie continue with duck rillettes (ree-yet). The recipe begins with legs from the Rohan™ duck, a proprietary hybrid of several old duck breeds, raised exclusively for us on a New York State farm.
The hefty duck legs are slow cooked in duck stock and aromatics until tender, and then finely shredded. The meat is creamed together with duck fat, salt, pepper and garlic, making a luscious and dense spread. It’s another fantastic treat brought to you by the old days before refrigeration.
Enjoy spreadable and chunky duck rillettes simply on toast, with crunchy pickles on the side, or serve as part of a charcuterie board. They are absolutely addictive in sandwiches, too.
Cooking & Serving
Because they are fully-cooked and mixed with fat, rillettes used to be stored in the cellar for the winter, protected by a layer of duck fat. They last a long time, but we bet you won’t get to test that, as they are irresistible.
Rillettes are an addictive meaty spread; they make a slice of toast into a meal and are ideal for a savory sandwich, taco or steamed bun filling.
Duck rillettes are an ideal addition to a charcuterie board, and make a decadent snack, or a filling lunch when spread on sliced baguette. Serve a few cornichons or other pickles alongside for a zing of vinegar.