Gressingham Duck Rillette Recipe · Gressingham
Create Gressingham duck rillette - a rich, spreadable delicacy perfect for crusty bread.
Ingredients
- 2 Gressingham confit legs
- Half teaspoon gd nutmeg
- 125g unsalted butter
- Small bunch picked fresh parsley leaves
- 12 small cornichons
- 1 shallot, peeled and finely sliced into discs
- 1 tbsp olive oil
- 1 lemon , cut into wedges
- Few slices sourdough toast
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