Duck rillettes with crispy salad of apples and salad cheese

Duck rillette on a slice of crispy, toasted bread is one of the tastiest things you could imagine, and this salad with apples, chopped almonds and Taverna Finest Salad Cheese in cubes with garlic and parsley is a fresh, light accompaniment to the delicious rillette.


Sprinkle coarse salt on the duck legs, cover and leave to sit in the refrigerator for 2 hours.

Rinse off the salt and roast the duck legs in the oven for 15 minutes at 200°C. Heat up the stock in a pan.

Place the roasted legs in the stock, cover and leave to simmer for about 2 hours.

Allow the legs to cool in the stock for one hour and then gently pull the meat away from the legs and discard the skin and bones.

Reduce the stock by half and shred the meat with a fork.

Season the meat with the reduced stock, coarse ground mustard and freshly ground pepper, then place in the fridge and allow to cool completely.

Cut the apples into wedges and fold them in lemon juice, crushed garlic, finely sliced red onion, chopped sage and coarsely chopped almonds.

Season with salt and pepper and arrange the mixture with salad cheese, toast and the

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