This fantastic recipe is the result of collaboration between the acclaimed Canadian chef Martin Picard, of Au Pied de Cochon restaurant fame in Montreal - and one of the largest and most respected foie gras producers in the world, Rougié, a French company with foie gras farms in Canada.
Rillettes are a classic French preparation, made by simmering the duck in its own fat with spices, then the meat finely shredded and packed together in a jar or container with the duck fat, seasonings, onions and garlic. These rillettes au foie gras are extra special: they combine the best pieces of foie gras and specially selected nuggets of duck meat, from the same ducks, creating a smooth texture, softer than regular rillettes, and a unique mild flavor.
Unlike a bloc of foie gras, chunky duck rillettes are typically spread, not cut, and they can also benefit from warming up a bit to room temperature. They’re served as an appetizer, either with a hearty bread or brioche, or toast. You can also serve this duck foie gras pate with a fresh salad to add great flavor and texture, or on a sandwich for an easy, flavorful lunch. Cut some bread into small bite-size rounds or triangles, spread a bit of Duck Rillettes, a dollop of peach fruit preserve or a lovely balsamic jam, and serve as appetizers at your next event. Or go the savory route with pickles, cornichons, or any pickled vegetable you like. Accolades will soon follow!
Warm-up a dessert spoon with hot water and scoop out spoon-sized portions. Display on the center of plate. Add ground pepper to taste. Serve slightly chilled with or on top of French bread or brioche. Could be accompanied by cornichons or pickled onions. Pair with a chilled French dessert wine.
