Rillette of Duck from Landes

Landes, Southwest France. Here, duck has been at the center of the kitchen for generations. The meat is slow-cooked until it falls apart and is then mixed with its own fat.

It's a preservation technique older than the refrigerator. But it lives on because it simply tastes best made that way.

What makes it unique

Slow cooking in duck fat gives it a spreadable consistency without artificial binders. The method was originally used to preserve the meat over winter, not for effect.

Tastes great with

• Toasted sourdough bread
• Cornichons on the side
• A glass of red wine from Southwest France
• As part of an Apéro platter

Good to know

• 150 g in a glass jar
• Best at room temperature, take out 15-20 minutes before serving
• Store in a cool place
• Consume opened jar within a week