Duck rillettes


You'll need

1.2 kg boneless pork neck, cut into 5cm pieces 4 duck Marylands 1.2 kg duck fat, melted onions, coarsely chopped 160 ml dry white wine 4 garlic cloves, bruised 4 thyme sprigs 2 fresh bay leaves To serve: caperberries, cornichons and nut-seed bread

Method

  • 01
  • Place pork and duck in a large saucepan to fit in a single layer. Add remaining ingredients with 1½ tbsp sea salt flakes and ½ tsp coarsely ground white pepper, then cover and cook over low heat until pork is tender and duck is falling off the bone (2¾-3¼ hours). Set aside to cool briefly.
  • 02
  • Strain mixture through a colander over a bowl (discard onion, garlic and herbs). Set aside meat and fat separately.
  • 03
  • When cool enough to handle, remove bones, skin and fat from meat, then shred meat on a tray with two forks, add 375ml melted fat, stir well, season to taste and refrigerate until completely chilled, stirring occasionally while chilling (20-40 minutes).
  • 04
  • Place mixture in 175ml ramekins, spoon a little melted fat on top to form a seal, cover and refrigerate until set (45 minutes to 1 hour). Rillettes will keep for up to a week.
  • 05
  • Serve rillettes with caperberries, cornichons, and toasted nut-seed loaf.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2014

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