Duck Rillettes with Smoked Duck Breast

Rillettes de Canard au Magret Fumé: duck, two ways

Rich, silky duck rillettes lifted with tender strips of smoked duck breast. Comforting, smoky and incredibly moreish. The kind of spread you open for guests and end up keeping for yourself.

This is proper French duck rillettes made the slow way. The duck is gently cooked until it becomes soft and silky, then worked through with generous pieces of smoked duck breast. The texture is rich and satisfying, and the flavour has that gentle lingering smokiness that makes each bite feel special.

It is savoury, indulgent and dangerously easy to enjoy. One spoonful usually leads to another, and before you know it the jar is gone. This is the kind of rillettes you find in a good épicerie in the southwest of France, the kind you eat with warm bread and a glass of red without overthinking it.

How to enjoy Duck Rillettes with Smoked Duck Breast?

Serve at the right temperature
Let the rillettes come to room temperature so the texture softens and the flavours open fully.

Spread generously
Enjoy it on warm toasted country bread or sourdough. The heat brings out the aroma of the smoked duck.

Add a sweet contrast
A touch of fig jam, onion relish or chutney works beautifully with the smoky notes.

Perfect for a cheese and charcuterie board
Serve with cornichons and a crusty baguette. It holds its own next to aged cheeses and saucisson.

Pour a glass of red
Aged Grenache or a Côtes du Rhône is ideal. Something warm and rounded to match the richness.

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Weight: 180g | Origin: France | Best before: 2029 | Storage: Keep refrigerated after opening, consume within a few days.