DUCK RILLETTES (LB)

Spread it on some crusty bread and it’s like a little trip to a French bistro. The texture is incredibly silky, and that thin layer of fat on top kept everything fresh for a few days.

The layer of duck fat sealed on top kept it perfectly fresh until I was ready to use it. A little goes a long way smeared on crusty bread for a quick appetizer.

The duck fat layer on top keeps it perfectly moist in the fridge—I love how rich and silky the paste is. I’ve been spreading it on toasted baguette slices for a quick, fancy appetizer that tastes like it took hours. This stuff is dangerously good straight from the jar.