Duck Rillette - duck pate, rougie
Rillette: A French butcher`s specialty (from Old French *rille* / *reille* = strip of meat), often enjoyed as an hors d`oeuvre on bread. It consists of finely chopped or even ground, well-seasoned meat cooked in lard, first with, then without the bones. The base can be pork, but also goose, duck, rabbit, and other meats. The fibrous, spreadable mixture is preserved and served cold on bread. Gourmets are often left speechless by the exquisite taste of rillette.
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(Price / unit) | (fertility)
Availability | date of minimum durability
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