Unlike pâté, rillette is a traditional charcuterie made from leftover meats from the work of fatty duck. When the Landaises had cooked the duck breasts, the thighs and the sleeves in the duck fat, they put the trimmings, the skins, the small bones of the neck, the wings in a pan and let everything simmer for a long time. They then seasoned the meat and chopped it to obtain a smooth paste, put in a pot, then sterilized. This gave the rillettes, also called " grisserons ", which we enjoyed throughout the year, on toast, or directly in the soup. It is this dive into the past that you are about to redo by opening the jar of rillettes that you will have found in our Canning Cabinet. These are delicately worked with duck foie gras selected in New Aquitaine, in order to bring an additional sweetness and smoothness to our rillette. Contains 30% foie gras.
Put your rillette in the fridge at least 4 hours before tasting; open the verrine and consume directly from the jar on a nice slice of fresh or more original bread in a vegetable soup to replace the crème fraîche, that's the best!
L'armoire à Conserves was born out of a passion for cooking, a traditional cannery that transforms regional products while preserving their tastes and the authenticity of recipes from the southwest of France.
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Duck fat and lean foie gras (New Aquitaine origin), salt, pepper. 150g jar
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