I thought that I'd share this with my fellow hounds, because this is one of the tastiest things I've had in a long time. I recently had dinner at a friend's home, and as an opening course, he served rillettes, which is essentially potted pork similar to a coarse pate. Now, under any circumstance, I'm an easy mark for rillettes, BUT, his was different. Instead of pork, he used the meat from confited duck leg. Instead of pork fat, he used clarified butter in which foie gras had been poached, and mixed in a little black truffle paste. He served it with some very good Pommery mustard. I was afraid that the mustard would overpower the truffle, but to my surprise, it actually brought out the earthy notes. A glass of Gevrey-Chambertin on the side.
Next time I make rillettes, I'm definitely going the duck route.