Traditional duck rillettes on gingerbread

Recipe #1: Jerusalem artichoke


4 pers.

  • 1 big Jerusalem artichoke
  • 1 cup of BonRill Finest Rillettes Duck
  • 100 ml cream
  • pepper and salt
  • a pinch of vegetable broth in powder form
  • optional, to finish: a petal of Jerusalem artichoke


Step 1: chip of Jerusalem artichoke

  1. Rinse the Jerusalem artichoke well under water.
    The skin is edible but must be rinsed well.
  2. Cut into fine slices of 2 to 3 mm with a mandoline.
  3. Take the 4 largest slices and place them on a paper towel to let them dry well
  4. Put the chips in the fryer at 160 ° C briefly

Step 2: Jerusalem artichoke cream

  1. Place the remaining slices of Jerusalem artichoke in a pan  with the cream, a pinch of pepper, salt and some vegetable broth.
  2. Let it simmer until the Jerusalem artichoke slices are done.
  3. Mix until smooth.
  4. Then mix the Jerusalem artichoke cream with 100g BonRill Finest Rillettes Duck.

Plate the dish 

  1. Place the mixed cream with duck rillettes and Jerusalem artichoke on the chip and finish with a Jerusalem artichoke petal.
  2. You can serve the chip on a tray.
  3. Attention: after dressing, eat immediately or the chip will become soft.

Traditional with a twist Pork rillettes with steamed spinach & quail eggs

Recipe #2: Pork tenderloin


4 pers. 

  • 600gr pork tenderloin 
  • 1 cup BonRill Finest Rillettes Pork 
  • 1 bay leaf 
  • a dash of red wine 
  • 2 onions 
  • 1 small clove of garlic 
  • 1 cauliflower 
  • 150ml piccalilly 
  • 250ml cream 
  • 1 cube of chicken broth 
  • 1 teaspoon of powdered vegetable broth 
  • pepper and salt 
  • a pinch of nutmeg 


Step 1: Cauliflower slices

  1. Cut the outer leaves of the cauliflower and rinse well under water.
  2. Cut 4 large cauliflower florets. Keep the rest for the cauliflower cream in step 2.
  3. Stir the 4 large cauliflower florets through the mandolin and then briefly bake in “beurre noisette” (butter that turns light brown).


Step 2: Cauliflower cream

  1. Chop 1 onion and the clove of garlic and sauté them in butter until they are tender. Add pepper and salt, 2/3 of the chicken broth cube, a teaspoon of vegetable broth and a pinch of nutmeg.
  2. Add the remaining cauliflower florets. Stir well and then add 150 ml of cream and some water until the cauliflower florets are covered. Boil down until the cauliflower is smooth and then mix into a soft cream.
  3. Add pepper, salt or nutmeg to taste.


Step 3: piccalilly

  1. Put the piccalilly in a pot with 100 ml of cream. Season with some pepper, salt, and possibly some sugar.
  2. Boil down until the vegetables are soft.
  3. Mix until smooth.

Step 4: pork tenderloin

  1. Season the pork with salt and pepper beforehand. Then bake it in a pan with butter until the inside is a nice rosé.
  2. Cut the meat into fine slices. We will continue to use the frying remnants in the pan for the sauce.
  3. Chop the other onion and let it sauté in the meat pan with some extra butter. Add the bay leaf, the remaining chicken broth and extra pepper and salt.
  4. Deglaze with a royal dash of red wine and reduce to a thick sauce. Sieve before serving.


Plating the recipe 

  1. Put a spoon with cauliflower cream on the left side of the plate and spread to the right.
  2. Place the slices of pork tenderloin on the right side.
  3. Take the cauliflower slices and place 3 nice pieces next to the pork.
  4. Place the BonRill pork rillettes in “quenelle” shape on 2 of the slides.
  5. Put the piccalilly in a piping bag and spray 3 heaps between the slides of pork and cauliflower.
  6. Finish with the sauce and an edible flower.