Duck Rillettes
- Tip Let sit and come to room temperature before serving (about 30 minutes).
- Provenance Originally France
- Culinary Advice We’d love to chat more about how to cook or prepare your produce come visit or call us!
Description
Duck legs are dry-brined and braised in an aromatic stock, shredded and mixed with spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. Like many other French dishes, Rillettes have many different regional variations, with notable producers being Sarthe, Tours and Anjou.
