“Between Land and Sea” box

Our Barbary Duck Rillettes are cooked in the Eure (27) by Frank.
Our Langoustine Rillettes are cooked in Finistère (29) by Julien, while our Crème Fine d’Olives Lucques verte is cooked in Hérault (34) by Pierre.

A beautiful trio of recipes that contain:
– 85 g of Barbary Duck Rillettes
– 90 g of Langoustine Rillettes
– 90 g of Lucques Vertes Fine Olive Cream
– An aubergine kraft box.

Before opening, store away from light and temperature shocks:
Our Duck Rillettes can be kept for 4 years
Our Langoustine Rillettes can be kept for 3 years
Our Green Lucques Fine Olive Cream can be kept for 3 years

After opening:
Our Duck Rillettes can be kept for 5 days in the refrigerator
Our Langoustine Rillettes can be kept for 3 days in the refrigerator
Our Green Lucques Fine Olive Cream can be kept for 3 days in the refrigerator

These three recipes are made from three star ingredients embodying two terroirs, Les Landes and Eure:

• The Duck: Commonly raised in France for the quality of its flesh, the “Barbary” duck, unlike its cousin the “Mulard”, is very fleshy, its meat is tasty and less fatty. The ducks that we have selected for this recipe come from the breeding of our Norman producer Franck, in the Eure and are cooked on the farm after 17 to 18 weeks of breeding. Generous with 65% hand shredded flesh confit in duck fat, this gourmet recipe will melt your guests!
• Langoustine: The Princess of the Atlantic is eaten almost all year round, mainly from April to October.
  Caught and prepared in high season, enjoy its fine and tender flesh all year round with our Langoustine Rillettes.
  With 40% hand-shredded langoustines, combined with the fine texture of haddock, you will find in this new recipe from our prestige range, all the flavor and sweetness of this exceptional crustacean.
• The green Lucca olive: The green Lucca variety, which we have selected for our recipe, is characterized by its crescent moon shape and its firm flesh with a bright green color.
  Star of the region, it is cultivated organically in the Hérault. The olive preparation phase, which reduces the natural bitterness of this fruit, is in the process of organic transition.
  In our recipe, the olives are simply pitted and crushed to obtain a puree. Emulsified with olive oil from the region, they are then simply seasoned with lemon and a touch of garlic to enhance the typical fruitiness of this exceptional variety

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✔ Rillettes de Canard de Barbarie: Canard de Barbarie de l’Eure 65 %, Graisse de canard, Thym frais et laurier, Huile d’olive vierge extra, Sel de Guérande, poivre.
✔ Rillettes de Langoustines: langoustines sauvages (Nephrops norvegicus, origine Atlantique Nord-Est) 40%, églefin (melanogramus aeglefinus, origine Atlantique Nord-Est), crème fraiche*, sel, poivre*, gélifiant : agar agar*. *Issus de l’agriculture biologique.
✔ Crème Fine d’Olives Lucques vertes: purée d’olives Lucques vertes de l’Hérault 84%, huile d’olive 13 %, jus de citron, ail. Peut contenir des traces de fruits à coque et arachide

A trio that will delight all gourmets!

Barbary Duck Rillettes are delicious on a small toast of country bread or generously spread sourdough.

We recommend that you enjoy our Langoustine Rillettes on a small toast of wholemeal bread or on one of our Organic Sesame Bread Leaves.

Our Cream of Green Lucques Olives will be perfect on a small toast of toasted sourdough bread or with crunchy seasonal vegetables for dipping.

Barbary Duck Rillettes: Franck, our Normand producer, is the head of a family business located in the Eure. With the help of his son Donatien, he raises the poultry that we have selected for our free-range Chicken, Farm Goose and Muscovy Duck rillettes. On his farm, the poultry get a taste of the outdoors and are fed the good grain of the farm. A man of four professions, Franck takes care of all stages of the preparation, from the hatchery to the jar for a 100% farmhouse recipe with the good taste of Normandy. Learn more

Langoustine Rillettes: We wanted to work with an artisan based in New Aquitaine, a region rich in gastronomic know-how. We turned to the Landes where we chose to work with Clément, for the quality of his family know-how, close to outdoor breeding.

Green Lucques Fine Olive Cream: Pierre is at the head of a family business, three estates spread between Aude and Hérault.
For many years he has been showcasing the best of his land, local varieties of olives while respecting the land and the seasons. He works in collaboration with Stéphane whose cannery is located about ten kilometers from his farm.
Committed to the biological transition, he will be certified in the first quarter of 2021. Learn more