Duck Rillette


Handmade in small batches

We start by curing duck legs in a special blend of sea salt, garlic & spices for 24 hours. We then slow cook the duck legs in duck fat.

Once cooked we shred the duck and bind with an aromatic blend of toasted szechuan pepper. Topped with a refreshing mandarin jelly.


Serving Suggestion: Serve as a starter or as part of a grazing platter. Remove from the fridge 30 minutes before serving. Serve with toasted brioche or sourdough.

Weight: 120gr

Shelf Life: Keep refrigerated. Once open use with in 3 days.


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