This fantastic recipe is the result of collaboration between the acclaimed Canadian chef Martin Picard, of Au Pied de Cochon restaurant fame in Montreal - and one of the largest and most respected foie gras producers in the world, Rougié, a French company with foie gras farms in Canada.
Rillettes are a classic French preparation, made by simmering the duck in its own fat with spices, then the meat finely shredded and packed together in a jar or container with the duck fat, seasonings, onions and garlic. These rillettes au foie gras are extra special: they combine the best pieces of foie gras and specially selected nuggets of duck meat, from the same ducks, creating a smooth texture, softer than regular rillettes, and a unique mild flavor.
Unlike a bloc of foie gras, chunky duck rillettes are typically spread, not cut, and they can also benefit from warming up a bit to room temperature. They’re served as an appetizer, either with a hearty bread or brioche, or toast. You can also serve this duck foie gras pate with a fresh salad to add great flavor and texture, or on a sandwich for an easy, flavorful lunch. Cut some bread into small bite-size rounds or triangles, spread a bit of Duck Rillettes, a dollop of peach fruit preserve or a lovely balsamic jam, and serve as appetizers at your next event. Or go the savory route with pickles, cornichons, or any pickled vegetable you like. Accolades will soon follow!
