Duck rillettes pan bagnat
INGREDIENTS (serves 8)
8 small round-loaf buns
400 g shredded duck
100 g mayonnaise
30 g pistou
2 little gem lettuces
8 hard-boiled eggs
1 green pepper
1 celery stalk
100 g Nice black olives
Freshly ground pepper
Carefully wash the vegetables.
Finely chop the green pepper and celery.
Peel the cucumber and prepare the lettuce.
Cut the eggs, cucumber and tomatoes into thin slices.
Rinse the black olives.
Mix together the mayonnaise and pistou.
Cut the buns in two. Spread with the mayonnaise mix.
Place the slices of tomatoes, vegetables and eggs on top.
Then add the lettuce leaves and olives.
Finally, finish with the duck rillettes (at room temperature).
Season with pepper and vinegar.
Then close with the top of the bread and leave to chill for at least one hour.