Duck rillettes with two breasts

At FAUCHON, each recipe is designed to showcase true flavor. Our pure duck rillette with two breasts embodies this commitment with strength and sincerity. Made with 100% French meats from the Southwest, this rillette combines all the best that duck has to offer: slowly preserved lean and fat duck, dried breast for intensity, smoked breast for depth. Added to this are duck jus for roundness, a little salt and pepper.

A tasty rillette, subtly enhanced with smoked duck breast

Cooked over low heat, respecting traditional techniques, this rillette reveals a shredded and melting texture, where each fiber tells of mastered cooking and each bite reveals the balance between the softness of the confit and the power of the duck breasts.
Packaging in a glass jar naturally prolongs the freshness of the rillettes, while enhancing their authenticity and placing the product in a gourmet and responsible approach. This FAUCHON specialty is a tribute to tradition and quality, rooted in local and controlled production.

A recipe rooted in the terroir, enhanced by FAUCHON's high standards

Duck occupies a special place in French gastronomy. It's served at the finest tables, reverently transformed in rural kitchens, and enjoyed whole, dried, smoked, roasted, or shredded. This rillette pays homage to all these facets: the tradition of confit, the elegance of duck breast, and the smoky flavor, all in one pot.
A refined, unadorned composition that allows for the product's authenticity. No added flavors, no colorings, no preservatives: only ingredients sourced locally and sourced in France, prepared with care and humility.

How to eat duck rillettes?

Enjoy on a generous slice of fresh country bread, or on our lightly toasted brioche toasts, enhanced with a pinch of Espelette pepper. A simple and delicious idea for a refined aperitif or a delicate yet generous starter. Serve with some pickles or a crunchy salad for a touch of freshness.

Our recipe idea:
Mini brioche croque with duck rillette and melting apple

To enhance the duck rillette with two breasts, this mini croque plays on the alliance between the richness of the product and the fruity sweetness of the apple. We start by pan-frying apple slices in butter, until they become tender and lightly browned. The brioche bun is generously spread with rillette, then topped with these melting apples, enhanced with a twist of Fauchon Malabar pepper and a little fresh thyme. We close everything and grill it until it obtains a golden and appetizing crispness. To be enjoyed accompanied by a bitter salad, this simple and gourmet bite offers a beautiful balance between sweetness and character, highlighting all the quality of the product.