giving the category a wide range from fishy smoked bluefish rillettes, to citrusy, brandy-infused duck rillettes. Read more: ...

Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the ...

and the legs are slowly cooked in duck fat, to be served whole or made into rillettes. Serve with good bread and a sharp sheep’s cheese. For the cured duck, toast the fennel and coriander seeds ...