Duck Rillettes Toast with Handwritten Pinot Noir Sauce & Fresh Triple Cream Cheese
Courtesy of Joel Quigley, Senior VP Marketing Communications
Makes approximately 20 bites
1 – 3 ounce jar of duck rillettes
7 ounces Bourgogne triple cream cheese
3 ounces mini toasts
Pinot Noir sauce
1 cup Handwritten Pinot Noir
2 tablespoons olive oil
⅓ shallot, finely chopped
1 teaspoon honey
½ cup dried sweetened sour cherries
½ cup dried sweetened sour cranberries, diced
2 pinches of fresh dried thyme
¼ cup raspberry vinegar
Salt and freshly ground pepper to taste
In a small saucepan over medium high heat, add olive oil and shallots and cook until starting to brown. Add honey and cook over medium heat until shallots start to caramelize, approximately 2 minutes. Add cherries and cranberries. Simmer for about 3 minutes. Add wine, raspberry vinegar and thyme, simmer until reduced by half, about 4 minutes. Put sauce into a deep bowl, season with salt and pepper and then purée.
Assemble Appetizer – Drizzle each mini toast with olive oil. Spread duck rillettes on toast, then triple cream cheese followed by pinot noir sauce. Finish to taste with dried thyme, salt and pepper.
Joel’s Heart Story
Back in the 90s my wife and I loved to have our special dates at Café Lolo in Santa Rosa, which is where we discovered Petaluma Poultry’s famed Liberty Duck. We got to know visionary owner Jim Reichardt who would bring bricks of his duck rillettes to parties. LOVE!