A kind of pâté made from meat, such as pork, rabbit, goose or duck, which is cooked in seasoned lard, then shredded and pounded to a smooth paste. The paste is then packed into a terrine or into ramekins and served as a cold hors d'oeuvre, to be spread onto toast or bread.
See all recipes for rillettes (2)
Rillettes are usually topped with a thin layer of fat to help preserve the meat. Store in the fridge for several weeks like this (but eat immediately once the fatty seal has been cut into).
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