Duck rillettes

Duck rillettes, a French bread spread from braised duck meat

Duck rillettes are a classic French bread spread made from duck meat that is slowly braised in its own juices and fat, then shredded into a smooth paste. The result is savoury, tender and carries a fine game aroma. Made by Feyel in Alsace, a long-established house of French charcuterie.

How to use

Duck rillettes are classic on toasted bread, baguette and toast. With cornichons, a little Dijon mustard and coarse pepper they become a complete starter. They suit the cheese and charcuterie board, the apéritif and the picnic. Let them come to room temperature before serving so they release their full aroma.

Good to know: after opening, keep refrigerated and use within three days.

At a glance

• French rillettes from duck meat
• Braised in its own juices and fat
• Savoury and smooth with a fine game aroma
• Made by Feyel in Alsace
• An elegant companion for a cold platter, apéro and cheese board

Goes well with

A robust Dijon mustard coarse and a few cornichons are classic with rillettes. To widen the selection, combine with our goose rillettes or the fine rabbit terrine with Jurançon wine. As a pepper finish on the bread, our Mélange Noir is a great choice.

Frequently asked questions

How do you eat duck rillettes?
Best at room temperature on toasted bread or baguette, with cornichons and a little Dijon mustard. Also as part of a cheese and charcuterie board or with an apéritif.

How long do duck rillettes keep after opening?
After opening, keep refrigerated and use within three days.

What is the difference between rillettes and a terrine?
Rillettes are braised for a long time in their own fat and then shredded into fibres so that a spreadable paste forms. A terrine is a firmer mass cooked in a mould and cut into slices.

What do duck rillettes go with?
With white wine, champagne and cider, on a cold platter, at a picnic and as a starter with bread, cornichons and mustard.