rillettes miagre de canard gras

[Davidc]

Make some "Toast Points" and spread thinly...

Then vomit.

 

[philipbh]

Then vomit.

Check the best before date first, obviously

 

[threebikesmcginty]

Then vomit.

 

[dellzeqq]

Check the best before date first, obviously

2014. I'm not sure that'd good or bad. I am reaching for the tin opener now, and will report back in a while. Or not.

 

[Bromptonaut]

I'd expect small pieces of fatty duck breast; best served warm and sprinled over a salade verte!!

 

[dellzeqq]

greuchgh! It smelt a bit gutty. And fibrous, like mineral wool, but dripping fat - when you squeezed it oozed.

Put it this way - the cat's not too pleased with his half.

 

[Ashtrayhead]

greuchgh! It smelt a bit gutty. And fibrous, like mineral wool, but dripping fat - when you squeezed it oozed.

Put it this way - the cat's not too pleased with his half.

You're not supposed to eat it!

 

[Davidc]

A canard gras is a duck that's been force fed to produce foie gras. The breasts ("magrets" in French) are supposed to be really good from these birds. And the rillettes are another by-product.

Interesting. Not my taste in food, French or otherwise, so not surprising I haven't come across them. I tried foie gras once, and did vomit, I can't undestand how it's considered a delicacy! I'm not keen on duck but quite like it cooked until it's crisp, Chinese style. Dell's description of the fat running out just confirms my thoughts. You're welcome to it.

 

[beanzontoast]

Beans on toast is nice

I've met him and he is.

I've always said that generous and kind Hilldodger bloke was very a perceptive chap...

 

[ASC1951]

any thoughts?

The most demented food of the year. Elitist grease from abused animals.

 

[theclaud]

What's wrong with you lot? Rillettes are the best thing ever. I make huge pots of the stuff by melting pork belly and shoulder in lard for quite a long time and then going fairly mental with the seasoning. Have it very slightly warm or room temperature on very fresh crusty bread. With gherkins. Don't forget the gherkins - you need something zingy to cut through the fattiness. If you've got any more tins of the stuff, you know where to send them...

 

[threebikesmcginty]

vile, no offence!

 

[srw]

greuchgh! It smelt a bit gutty. And fibrous, like mineral wool, but dripping fat - when you squeezed it oozed.

Put it this way - the cat's not too pleased with his half.

I thought you were a man of taste? Rillettes are one of the great things in life - and one of the great ways of not wasting food. As Claud says you need a gherkin or three to cut through the fat, and preferably a large bottle of cidre brut or vin local too.

[edit: next time, buy a glass preserving jar, not a tin. Meat does not belong in tins. I don't know why, but all tinned meat tastes slighly odd. Glass doesn't taint flavours. Or even better, go for a potter through North-Eastern France.]