Selection of artisanal duck and goose rillettes | Le Delas
Our selection of artisanal duck and goose rillettes
Made with 85% goose, these rillettes are obtained after long cooking in their own fat of previously browned meats. They are characterized by their visible pieces and fibers of meat, their light color (grey, brown, pink) and their appetizing smell of candied meat.
Presented in a stoneware dish in the shape of a reclining goose, these rillettes can be resold as is or presented on a buffet, the shape of the dish indicating the composition of these rillettes.
Presented in a traditional stoneware terrine, decorated with geese to avoid any confusion on a buffet or in a window for example, these rillettes are made with 85% goose. Their characteristics are due to rigorous preparation: a light color, visible pieces and fibers of meat, a smell of candied meat... Indeed, the meats and fats are first browned before being cooked for a long time in their own fat.
This 70% goose recipe is cooked the traditional way in cast iron pots (and not in huge pressure cookers). The rillettes are soaked manually with a ladle, which preserves the fibers of the meat and avoids the inevitable mixing by industrial mechanical processes.
This 70% goose recipe is cooked the traditional way in cast iron pots (and not in huge pressure cookers). The rillettes are soaked manually with a ladle, which preserves the fibers of the meat and avoids the inevitable mixing by industrial mechanical processes.
Very popular in sandwiches, on toast, on toast or to give volume to a charcuterie board, these goose rillettes are made with 80% goose. Supplemented with pork, these pieces of goose are browned before being cooked for a long time in their own fat in order to obtain supple, clear rillettes that retain pieces and meat fibres.
Presented in a sandstone cauldron, these goose rillettes can also be presented as is in a display case or on a buffet.
This rillette won the Gold Medal at the Concours Général Agricole de Paris 2024.
These rillettes made from selected pork are obtained by browning followed by long cooking in their own fat. They are light in color, grey, brown, pink, have a smell of candied meat and have a structure rich in pieces and visible fibers.
Prepared with 80% duck, these rillettes are rich in taste and are very suitable for country buffets but also for a starter, an original sandwich, or for resale by weight. After browning, this duck, as well as pork meat and fat, are cooked for a long time in their own fat in order to obtain these clear rillettes with an appetizing smell and presenting pieces and fibers of meat.
These rillettes made from selected pork are obtained by browning followed by long cooking in their own fat. They are light in color, grey, brown, pink, have a smell of candied meat and have a structure rich in pieces and visible fibers.
The choice of a recipe prepared with 70% goose guarantees these rillettes a creamy and melting texture and a frank taste. Presented in a round sandstone-style bowl, they can be displayed as is in the window. During the tasting, take the product out a little in advance so that the flavors are expressed. Spread generously on lightly toasted toast. For gourmet sandwiches, it is an ideal garnish, to accompany crunchy pickles. These goose rillettes can also be enjoyed in the oven on a bed of potatoes.
This traditional 70% goose recipe is cooked in old cast-iron pots (and not in huge pressure cooker). The rillettes are dipped manually with a ladle, which preserves the fibers of the meat and avoids the inevitable mixing by the industrial mechanical processes.
