The first recipe for rillettes dates from the 15th century. Originally intended to preserve pork, this recipe was prepared from the same proportion of fatty meat and lean meat, with salt and pepper as the only seasoning. The meats were heated until the fibers dissociated and the fat served alone as a binder to the whole. This dissociation of the fibers explains the really particular texture of the "rillettes". Albert Ménès offers a "high-end" version of this recipe with a pure duck rillette made exclusively from duck meat meeting the IGP specifications "duck with foie gras from the South West (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) ". This PGI guarantees the tastiest meat. The ducks are raised in the open air on human-sized farms in the South West of France, they are fed with corn from the South West, cereals and blades of herbs which they graze. These rillettes are made in a workshop located in the heart of the Landes region in the simplest way: the meat confits in its fat and is delicately seasoned with a touch of salt and pepper.