Up to Date Rillette and Pate du Canard Information

Hi team!  Just as I posted our most recent food descriptions, we changed the pork rillettes.  Below is the updated method and ingredients list for it, as well as the most up to date descriptions of the Pate du Canard en Croute.


Pork Rillettes
Rillettes are a very old school, spreadable charcuterie item made from pork or duck, confit’d (slow cooked in fat), then whipped with some of the cooking fat and liquid. Classically these were covered with a layer of fat to allow them to be stored at cellar temperatures for months. For our rillette we're using pork shoulder, seasoned with salt, and pepper, this is tossed with rosemary, and whole oranges and allowed to rest for at least 24 hours. This mixture is then covered in pork fat and cooked overnight. The shoulder is then shredded, seasoned with additional fresh rosemary, orange juice, orange zest, and pink peppercorns. This mixture is whipped with the cooking fat/liquid. served as a quenelle (football shape), garnished with citrus salt (lemon zest, orange zest, maldon salt, and pepper), as well as olio verde.

Pate de Canard en Croute

We are using whole ducks.  The legs are deboned and ground along with shallots sweated in brandy, sage, cinnamon, star anise, cloves, and parsley. This is then mixed with sour cherries, almonds, diced duck breasts, and a panade of bread crumbs, egg, and cream. The pate is then wrapped in a pastry crust (eggs, flour, buttermilk, milk powder, leaf lard), and baked. After cooking we add a duck stock fortified with additional gelatin, this mix fills in the gaps that form during baking. The pate is sliced and garnished with salt and oil.

Allergies: dairy, nuts, gluten, allium