Rillettes with foie gras 180g
The duck rillettes are cooked for a long time in the duck fat, crushed and seasoned only with salt and pepper they acquire this aspect of "filaments" so characteristic.
These rillettes are enriched with 20% of duck foie gras for an even more unctuous taste.
Rillettes first appeared in the 15th century. Traditionally, rillettes were made from pork and pork fat. But they can also be made from poultry such as duck, goose, chicken, fish: tuna and salmon or even shellfish (lobster, crab, etc.).
Rillettes are usually eaten as a sandwich and are easy to spread.