Les Oeufs Farcis aux Rillettes

Eggs stuffed with potted duck

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Hard-boiled eggs feature frequently in the hors d’oeuvre dish, as an accompaniment to sorrel and stuffed with rillettes.


  • 4 hard boiled eggs
  • 2 tablespoons goose or duck rillettes
  • chopped chives, tarragon


Cut the hard-boiled eggs into two lengthwise, take out the yolks and mix them with the rillettes, the herbs and a little seasoning. Refill the whites with this mixture.

Whisk a white of egg, dip each stuffed half of egg into it and then fry them in hot fat or oil, turning them over until they are golden.

Serve on a hot dish surrounded by the hot tomato sauce.