Traditional Duck Rillettes
Done to a turn, these rillettes are tender and smooth without being too fatty.In the traditional way , Comtesse du Barry rillettes are still hand-pulled . As a first course or in a sandwich, these rillettes recall good home cooking. For even tastier rillettes, stir them lightly before serving.
Rillettes is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at a grandmotherly pace for several hours (4 to 10 hours). The meat is shredded. Rillettes are most commonly made with pork, but also made with other meats such as goose, duck, chicken, rabbit and sometimes with fish.. Rillettes are best served at room temperature spread thickly on toasted bread.
- 70g: tin
- 140g: glass jar
Lean and 96% duck skin (origin France), cooking in fat with carrots, leeks, celery, garlic, salt, pepper, nutmeg, cloves, thyme, bay leaf. Salt content: 1.2g per 100g.
Average nutritional value for 100g :
Energy 1441 kj
Energy 348 Kcal
Fat total 30.5g
Fat saturated 9.4g
Wine list : A full bodied red wine, such as our Graves or our Médoc goes well with these rillettes.
Serve with Flavour Pearls (Balsamic, Lemon Black Pepper or Native Bush Tomato).