Duck rillettes are one of the most generous specialties of South-West France: meat slowly cooked in its own fat, then shredded, melting and fragrant, to spread on good bread. Simple to serve, they are as welcome at an apero as they are as a starter. Here is how to enjoy them properly, what to serve with them and how to cook with them.
What are rillettes?
Rillettes are meat cooked very slowly in its own fat, then shredded and mixed with some of that fat. The most famous are the pork rillettes of Le Mans and Tours. In South-West France, they are made with duck, using the same technique as confit, which gives them a richer, deeper flavour.
They are not the same as pâté or terrine, which are minced and baked. To understand the difference, read terrine, pâté, mousse and rillettes: what are the differences.
At what temperature should rillettes be served?
This is the most important secret: never serve rillettes straight from the refrigerator. Cold, the set fat masks the aromas and the texture turns dense. Take them out 20 to 30 minutes before serving so they regain their softness and flavour.
What bread goes with rillettes?
A fresh baguette or lightly toasted country bread are the best companions. The crunch of the bread contrasts with the melting rillettes. For an apero, cut small slices and make toasts at the last minute.
The best sides
Rillettes are rich, so they call for tangy, crunchy elements. Cornichons are the classic pairing, as are pickled pearl onions. A fig or onion chutney adds a sweet touch, and a sharply dressed green salad turns them into a complete starter. A few peppercorns or a pinch of fleur de sel on top are all they need.
What wine goes with duck rillettes?
A light, fruity red from South-West France, such as Bergerac or Fronton, pairs naturally with duck rillettes. A crisp, dry white such as Vouvray or Muscadet brings welcome freshness. For an apero, a crémant or cider also works very well.
Ideas for cooking with rillettes
Rillettes are not just for toast. Add a spoonful to a croque-monsieur, fill puff pastry bites for the apero, or stir a few spoonfuls into fresh pasta with sautéed mushrooms. They also add great flavour to mashed potatoes or an omelette.
How to store rillettes
In a sealed jar or can, rillettes keep for a long time at room temperature, until the date shown. Once opened, keep them in the refrigerator, covered, and eat them within 3 to 5 days. Smooth the surface and leave the thin layer of fat: it protects the rillettes from the air.
Our duck rillettes
Our rillettes are made in France from slowly shredded South-West duck. Discover our plain duck rillettes, our duck rillettes with foie gras, enriched with pieces of foie gras, and our duck rillettes with smoked duck breast, in 90 g and 180 g.
To build a complete apero, read our guide how to make a charcuterie board and discover our apéritif collection.
FAQ
Are rillettes eaten hot or cold?
They are enjoyed at room temperature, taken out of the refrigerator 20 to 30 minutes before serving. They can also be cooked hot, in puff pastry or pasta.
What is the difference between rillettes and pâté?
Rillettes are cooked in their fat and then shredded. Pâté is minced and then baked. Rillettes have a stringy, melting texture, pâté a denser one.
How much rillettes per person?
Allow about 30 g per person for an apero and 50 to 60 g as a starter. A 180 g jar serves 4 to 6 people at an apero.
How long do opened rillettes keep?
About 3 to 5 days in the refrigerator, in their closed jar or covered with plastic wrap.
