Duck Rillettes with Balsamic Cherries and Whole Grain Mustard on Grilled Sourdough
Recipe by: Chef Isaac Bernstein
Duck Rillettes are a great appetizer and best when served at room temperature on a crusty baguette or toast points. This simple but sophisticated dish is guaranteed to impress your guests!
- Sourdough Loaf- 1 Sliced
- Whole Grain Mustard
- Flake Salt
- Pelleh Duck Rillettes: 1 Jar
- 8 oz Balsamic
- 8 oz Dried Cherries
- 8 oz Sugar
- 2 Sprigs Thyme
For the Balsamic Cherries
Combine Balsamic Vinegar, Dried Cherries, Sugar, and 2 Sprigs Thyme. Reduce till cherries plump and liquid is syrupy
Store in fridge.
Brush Bread Slices with Duck Fat and grill on medium heat (or in a pan) until charred around the edges.
While warm, spread the rillettes on the bread and garnish with 1 tablespoon of Whole Grain Mustard and a few helpings of Balsamic Cherries.