The ducks for this rillette first arrived on Karin Schlegel’s farm last spring as ducklings. From then on, they lived a charmed life on the Prignitzer Landhof, feeding on grains, corn, peas, grass and stones to help with digestion. Conventional ducks raised for consumption have a lifespan of three to four months. Karin’s ducks, however, mature for six months before they’re ready to be butchered. Once the duck reaches the right age and size, Karin, along with two other women, works tirelessly for 11 hours at a time to transform each duck into something that begins to look like what we might buy in a grocery store.
We serve the duck breasts to our guests at Nobelhart. The innards are used in staff dinners, we cook up jus from the carcasses… and now here’s the thighs for you to enjoy as delicious rillettes!
Out of season, expected back in December.
Notify me when item is back in stock:
Keep it simple and enjoy with good bread. Or have the rillettes with potato dumplings or add a generous spoonful into the pan with Swabian-style spätzle.
Karin Schlegel’s Prignitzer Landhof is a two-hour train ride northwest of Berlin in Klein Gottschow, a village of about a hundred people. Wide, green meadows surround the place, interspersed only by the old red brick houses standing among the few solitary trees and the occasional windmill. Above all, the farm is a home for animal of many kinds – Karin does her job for the joy of it, and not for the potential revenue. For her, caring for her animals and keeping them healthy is more important than ease or convenience in running her farm. Eight dogs, sixteen cats, sheep, a few tame deer, donkeys, two emus, a group of peacocks and a cow make up the growing and loving family of the Prignitzer Landhof, not to mention the various species of birds raised for food.