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Duck Rillette Sandwich

It's hard to resist a luscious bite of duck rillettes. Duck drummettes cooked very slowly in their own fat become spectacularly tender and unctuous, an edible experience I find unlike any other. The flavor and texture shine when spread simply on crostini, but paired with a few carefully selected ingredients, duck rillettes make a sandwich worth waiting in line for. Fortunately, I can assemble this sandwich in my own kitchen.

No need to pile on mayonnaise or cheese, the rillettes provide all the richness I seek in a sandwich. The meat is complemented by a thin smear of spicy, tangy mustard, the crunch of peppery arugula, and sweet and sour watermelon pickles.

Duck Rillettes Sandwich
Serves 4-6

1 baguette
1-2 cups Duck Rillettes
1/4 cup Hot & Sweet Mustard
1/3 cup Pickled Watermelon Rind
1 packed cup arugula

Cut baguette into desired sandwich size (4-6 inches) and slice in half.

Place about 1/4 cup rilletttes per sandwich in a small saucepan and gently heat to warm and return fat to liquid state.

Spread a thin layer of mustard onto both sides of each sandwich. Spoon rillettes onto bottom half and top with pickles and arugula. Close with sandwich tops and serve immediately.

Caroline Ford is a food stylist, writer & recipe developer in Portland, OR. More of her writing can be found on her blog: Food. Write. Style. 

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