What is rillettes?

Rillettes is a type of pâté traditionally made of pork, but can also be made of duck. Pâté is meat or shredded and processed with its own fat to be smooth and spread. Traditional food, rillettes is in French called "pig jam" or concheture de cochon . They can be made in a slow stove or on top of the stove. Many recipes indicate the use of a plotted lard, because most cooks at home do not want to render their own. Both spare ribs and shoulder meat are used. Pork ass may also be used. Fat or lard is first cut into small pieces - keeping the cold lard facilitates cutting. Then the lard is inserted into a pot and boils to melt or draw the fat.

The rib is cut into large pieces and shoulder meat into medium -sized pieces. The rib and shoulder are placed on the top of the fat and covered with water. After a few hours of cooking, the ribs are removed and cat. The meat then returns to the pot and most of the liquid boil and the meat leaves the poachersn in fat. During this process, the meat becomes extremely tender and begins to shred.

Then the meat is mixed with fat and is placed in covered containers for cooling or storage in the fridge. A layer of fat should be placed in each container. Rillettes can usually keep up to a week, but can keep up to a month in tightly sealed glasses.

duck rillettes are usually made with duck confit and often mixed with herbs. Confit is similar to the fact that it is cooked in its own fat, but Confit uses a whole cut of meat rather than minced meat. Confit ducks are usually made from duck legs. After the confit is a cook, it is allowed to cool. Then the meat is removed from the bone and shredded before mixing again with some fat.

rillettes can be strong and the course or can be smooth depending on how meat and fat mix together. Spice, jaKO is garlic, salt, ginger or thyme, it can be added to provide additional taste. Rillettes are usually served on a baguette or a similar type of bread and spilled with pickled shallots, apricots or cucumbers to balance the rich taste of the meat.