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!

  • Ingredients

    • 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.

  • To Serve

    Brush Bread Slices with Duck FatĀ 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.

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