Rillettes are a preparation of meat similar to pâté, and normally used as spread on bread or toast and served at room temperature.
The term rillette is thought to refer to the final product and its appearance when spread on sliced bread.
Rillettes were traditionally made with fatty pork belly or pork shoulder, but here is a scrumptious recipe using duck legs.
Not surprisingly, this dish has many regional variations but tend to be focused on Sarthe, Tours and Anjou in particular.
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