Remove skin and bone from the duck legs. Tear the meat into
fibres. Fry chopped shallot and chopped chives in some goose
fat with pressed garlic. Mix with the meat. Leave to cool and
put away covered until use.
Make quenelles of the rilette with 2 tablespoons. Present on
aperitif plates with a few ingredients of your choice, such as
cucumbers and cherry tomatoes. It can also be served with
chopped sun-dried tomatoes, flat parsley or rocket salad.
Serve with a warm piece of toast.
duck rilettes
chives
rocket salad
dried cherry tomatoes
parsley
taste and tradition
the fiery passion
Remove skin and bone from the duck legs. Tear
the meat into fibres. Fry chopped shallot and
chopped chives in some goose fat with pressed
garlic. Mix with the meat. Leave to cool and put
away covered until use.
Make quenelles of the rilette with 2
tablespoons. Present on aperitif plates with a
few ingredients of your choice, such as
cucumbers and cherry tomatoes. It can also be
served with chopped sun-dried tomatoes, flat
parsley or rocket salad.
Serve with a warm piece of toast.
duck rilettes
chives
rocket salad
dried cherry tomatoes
parsley
taste and tradition
the fiery passion
