Duck Meat – Classic French Charcuterie
For centuries the French have enjoyed serving duck meat on their charcuterie platter as well as in appetizers and as a stew. On their charcuterie platters you might find baguette, cornichons, fig jam, onion confit, ham and slices of pear – a delicious feast upon which to graze.
At Herma’s we carry a lovely line of duck meat products from Les Canardises that we know you are going to love. They produce duck meat from a spacious, free-range farm in Saint-Ferréol-les-Neiges, Quebec (no additives or preservatives used).
To understand the difference between the different types of duck available whether it be Rillettes, Fois Gras, Fois Gras Mousse, Tandoori or Cassoulet we have created descriptions that will help you know how one is different from the other as well as how it may be served. The list below is what we have to offer at Herma’s.
- Rillettes is made by slow-cooking duck meat in its own fat until tender resulting in a velvety, shredded texture that melts in the mouth. Spread on baguette as is or include on a cheese and charcuterie platter. Pair with onion confit, fresh figs and walnuts.
- Fois Gras is a delicacy that is made from a duck’s liver – a staple of French cuisine for centuries. Place on gingerbread or baguette, sprinkle with fleur de sel and top with a smidgen of onion confit or fruit preserves. This delicacy may be paired with Champagne or a sweet wine as well as fresh figs and pears. Where Fois Gras is concerned, DO NOT spread it. Instead, neatly place a slice on top of your bread of choice. Serve cool or at room temperature.
- Duck Fois Gras Mousse is spreadable and smooth. Spread on pistachio or fig crackers or use to fill appetizer puffs. Very tasty when paired with onion confit, fruit preserves, fresh figs and/or pears. It is made of free-range duck foie gras, milk, fine duck fat, duck liver, eggs and spices. Pair with a dry red wine or white wines from Burgundy.
- Duck Tandoori are duck meatballs cooked in a creamy sauce with butter and tandoori spices. Heat in a double boiler for 10-12 minutes. Serve with basmati rice and toasted Naan bread. Add fresh cilantro. Serve with roasted vegetables.
- Cassoulet with duck confit is a classic dish of southwestern France. Hailing from peasant traditions, it is like a stew containing white beans, duck stock, duck confit, Toulouse sausages, tomatoes, salted bacon, carrots, onions, garlic, fine duck fat, Guérande fleur de sel, spices and seasoning. Place the contents in a baking dish and brown slowly.
Find cans of Les Canardises in our coolers just around the corner from our Cheese Shop.
