I love a good rillette. It’s a soft spread that typically calls for the less desirable parts and bits of pork or meat and is prepared like a confit. Meat with lots of fat added to it and cooked slow to enhance the flavor and preserve it. Think confit meets poor mans pate and falling under the category of charcuterie. In New York it’s becoming a ubiquitous item. Which actually does make a lot of sense. Rillette falls right in line with New York’s obsession with old world techniques and peasant foods. Although pork and rabbit are popular choices, for me, duck rillette is at the top of the list hands down.
Jake Walk offers a smoky shredded duck version with just the right amount of duck fat to shredded duck ratio. It’s perfect for layering onto thin, crispy crostini, and then topping with grainy mustard and pickles. The sour flavors cut the richness and gives everything good balance. Considering the time it takes to prepare/preserve a rillette and that most places have it priced at $11 to $16, this is pretty much a steal at $8. 
Venison Sausage Sandwich with Pickled Sweet Pepper Chutney, Tumeric Aioli and served with White Wine Braised Purple Onions. I am pretty sure they have the same venison sausage at the butchers down the street.
I thought the Tumeric Aoili was a clever touch. It added taste and a color boost.
Basic interior shots…
The Grand Gourmand 