Duck rillette with foie gras

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I had the day off today and made a charcuterie lunch for S and myself. We ate a duck rillette with foie gras that we bought on the weekend from a great little sausage shop in Hull-Gatineau.

It was delicious on baguette. It was made by Aux trois p'tits cochons verts, a charcuterie-maker just north of Montreal.

I think I like rillettes better than pâtés. They have a coarser texture and you can see that the meat has been finely shredded as opposed to pureed into a paste. Rillette meats are slow-cooked until tender, shredded with two forks in the manner of pulled pork, and then mixed with warm fats until spreadable. They are meant to be served at room temperature with breads.

Foie gras was added to this one, which made it sinfully rich. To assuage my feelings of guilt about having a full-out fat fest, I also laid out some cherries, cherry tomatoes and hummus on the table. But who's kidding who, the rillette stole the show ;)


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