RILLETTES D'OIE
The Product
Classic duck rillettes from Southwest France, where duck confit is slowly pulled into tender strands and preserved in rich duck fat. A cornerstone of French bistro cuisine.
Origin & Terroir
From the Gers and Landes regions of Southwest France, where duck farming is an ancient tradition. The ducks are raised on corn-based diets (maïs) that create particularly rich, flavorful meat.
How to Enjoy
Spread generously on toasted country bread or baguette. Best at room temperature when the fat softens. Classic pairing with cornichons and a glass of Cahors or Madiran. Also excellent in galettes (savory crepes).
Did You Know?
Rillettes were originally a preservation method from before refrigeration. The fat creates an airtight seal that keeps the meat fresh. Traditional preparation involves cooking the duck for 6-8 hours until it falls apart. Each family guards its own secret recipe.