Ingredients: Duck Meat, rendered duck fat, duck stock (water, duck meat, onion, carrots, celery, salt, black pepper, spices), garlic, salt, sugar, black pepper, spices, sodium erythorbate, sodium nitrite.
Applications: Chefs serve rillettes chilled, spread on toasted baguette with cornichons, whole-grain mustard, or fig compote. It pairs well with rustic bread, pickled onions, and Sauternes or Pinot Noir for balance.
