Like confits, rillettes (usually pork, duck, goose, or veal tongue) are seasoned, then submerged in fat and cooked at an extremely slow temperature for several hours. The meat is then shredded and packed into sterile containers covered in fat. Spread on bread, it’s similar to pâté, only with more texture.
You may also also see rillettes de poisson (salmon, sardines, mackerel, sturgeon, mackerel or tuna) so named because they resemble meaty rillettes, but aren’t made the same way (they ususally combine finely chopped smoked and/or fresh fish with crème fraîche and/or yogurt, with lemon, dill or other herbs).
Image by Jean Weber