Duck Rillette - duck pate, rougie
Rillette: Butcher`s specialty in France (from Old French rille / reille = meat strips), which is already enjoyed as a hors d`oeuvre on bread. Finely chopped or even ground, well spiced meat in lard was cooked first with, then without bone. The basis can be pork, but also goose, duck, rabbit and other meat. The fiber-fine, just spreadable mass is drained and gets cold on the bread. Gourmets silently mute when enjoying fine rillettes.
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(Price / unit) | (fertility)
Availability | date of minimum durability
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