"Rillettes are usually as simple as piling shredded duck confit into pots and refrigerating them," says Curtis Stone. "Here the meat is left in larger pieces and pressed into a terrine for a striking presentation. I serve a slice with this tangy piccalilli to cut through the richness. The piccalilli also packs a pow served with ham, bacon and eggs, a ploughman's lunch or a sharp cheese. It's quick and simple to make, which is good because bought piccalilli just doesn't cut it. Both the piccalilli and terrine are something a bit different to take to a party or picnic as they transport easily." Begin this recipe two days ahead to brine the duck and the vegetables for the piccalilli.
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