Duck rillettes

AT A GLANCE

  • Serves 8 people

  • 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
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.

Topics:

WHITE WINE, FRENCH, CHEFS' RECIPES, SPRING, PORK, THYME, DUCK, MAIN, ONIONS

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Oct 2014

Oct 2014

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