D'ARTAGNAN Traditional Duck Rillettes Spread

HAVE YOU TRIED RILLETTES YET? CREAMY DUCK RILLETTES ARE DELICIOUS WHEN SLATHERED ON TOAST, LAYERED IN A SANDWICH OR SIMPLY SERVED ON A CHARCUTERIE BOARD.
OUR ADVENTURES IN CHARCUTURIE CONTINUE WITH DUCK RILLETTES (REE-YET). THE RECIPE BEGINS WITH LEGS FROM THE ROHAN DUCK, A PROPRIETARY HYBRID OF SEVERAL OLD DUCK BREEDS, RAISED EXCLUSIVELY FOR US ON A NEW YORK STATE FARM.
THE HEFTY DUCK LEGS ARE SLOW COOKED IN DUCK STOCK AND AROMATICS UNTIL TENDER, AND THEN FINELY SHREDDED. THE MEAT IS CREAMED TOGETHER WITH DUCK FAT, SALT, PEPPER AND GARLIC, MAKING A LUSCIOUS AND DENSE SPREAD. IT'S ANOTHER FANTASTIC TREAT BROUGHT TO YOU BY THE OLD DAYS BEFORE REFRIGERATION.
ENJOY SPREADABLE AND CHUNKY DUCK RILLETTES SIMPLY ON TOAST, WITH CRUNCHY PICKLES ON THE SIDE, OR SERVE AS PART OF A CHARCUTERIE BOARD. THEY ARE ABSOLUTELY ADDICTIVE IN SANDWICHES, TOO.
INGREDIENTS: DUCK MEAT, RENDERED DUCK FAT, DUCK STOCK (WATER, DUCK MEAT, ONION, CARROTS, CELERY, SALT, BLACK PEPPER, SPICES), WATER, GARLIC, SALT, SUGAR, NATURAL FLAVORING, SPICES, BLACK PEPPER.
DIRECTIONS: KEEP REFRIGERATED OR FROZEN.