Pork and duck rillette with sage

Pork and duck rillette with sage
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THIS IS HOW WE DO IT:

Place all the meat in a pot and cover with water. Add 20g (0.7 oz) of sodium nitrite per litre of water. Steep in the brine overnight. Carefully remove the meat from the brine and place the belly top skin-down at the bottom of a large cooking pot. The skin of the belly will scorch slightly due to the heat and give the dish more flavour. Put the rest of the brined meat on top and cover in vegetable stock.

Bring to a boil and simmer for at least 4 hours on a low heat, until the meat is nice and tender and can be picked off the bone. Remove the cooked meat from the stock. Set aside the stock with the fat.

Pick the meat from the duck, removing bones and any tough pieces. Remove the rind and glands from the pork belly, then mix it with the duck meat.

Beat and pound the meat with a rolling pin until you have a mass of shredded meat, then add the fat from the stock and the duck skins. The pounding is the fun part of making rillette: you can vent a lot of frustration in a few minutes.

When you have achieved the desired consistentcy, weigh the meat and put is in a saucepan wih an equal volume of stock. Add the crushed garlic and finely chopped onion, season with pepper, sea salt, nutmeg and sage to taste.

Let it simmer for another 1.5 hours over a low flame.

Tranfer to the terrine and let it cool for at least a night.

FINISHING

This rillette goes perfectly with brown bread and pickles vegetables.

 


1 comment


  • Dank u

    Danielle on

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