Rillette

I love the way the word “rillette” sounds, and it has turned into one of my favorite charcuterie spreads. I would call it a meat spread but that does not sound very appetizing. A rillette is a preparation done with meat that is similar to a pate, or liverwurst, minus the liver. Traditionally, it was made using pork scraps, being that pork is very fatty, it makes a smooth and creamy like spread. The pork (I have used rabbit, and duck) is salted heavily and slow cooked in lard, confit style. The pork, once fork tender, is then cooled in the fat. After it has cooled it is shredded with a fork and mixed with the pork fat to create a creamy spread. The pork is then packed into a ramekin and a thin layer of pork fat is poured on top to preserve it. When ready to serve be sure to bring it up to room temperature as it will be hard like butter if served cold.  Below is a duck rillette,  I made this from the sage duck confit that I had left over.

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