Brian Luscher Reaches for the Duck Fat: A Recipe for Pork Rilletes

Photography by Robert Bostick

“Today Brian Luscher takes us into his kitchen at The Grape where he shows us how to make a pate-like dish that originates from the Indre-et-Loire department of France (the same region where Rosewood Mansion chef Bruno Davaillon hails from). The meat is traditionally cooked for long periods of time, then raked with a fork and infused with a fat and served on toast.” Click on the text for the third part of Steve Doyle’s article in the Dallas Observer

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