Duck Rillette with Foie Gras from Landes

Landes, southwest France. The same slow-cooked duck rillette as its simpler counterpart, but with a portion of foie gras mixed in towards the end.

This gives it a smooth, almost creamy aftertaste. A variation traditionally reserved for holidays and celebrations rather than an ordinary weekday.

What makes it unique

The foie gras inclusion makes the consistency softer and the flavor rounder than a regular rillette, without becoming an entirely different product. It's the same craftsmanship, just with a more luxurious component involved, in the sense that it requires more from the duck.

Pairs well with

• Toasted bread, preferably warm
• Fig jam or sweet chutney on the side
• A glass of white wine with a hint of sweetness
• As the highlight of an appetizer platter

Good to know

• 150 g in a glass jar
• Best at room temperature, take it out 15-20 minutes before serving
• Store cold
• Once opened, consume within a week