Duck Rillette is made by first making Duck Confit, duck legs and thighs cooked slowly in their own fat until fork tender. We then pull all the meat off the bones, season it with Dijon mustard, sea salt, black pepper and chili flake, and then pack it into a jar and cover it with duck fat.
Duck Rillette is best eaten right out of the fridge on some crusty bread with pickles and mustard.
Price is for one 4 oz jar.
INGREDIENTS: duck, duck fat, dijon mustard, sea salt, spices