Rillettes
A soft, subtle meat spread for crackers or toast
Ingredients
- 3.5 pounds fatty pork butt cut into 1" cubes
- 2 each duck legs about 1 pound
- 35 each black peppercorns
- 20 each coriander seeds
- 10 each allspice berries
- 2 each bay leaves dry
- 2 each sprigs fresh thyme
- 8 each cloves of garlic just barely smashed with the side of a knife
- 1 quart chicken stock
- 2 tsp salt
Instructions
- Grind peppercorns, allspice, and coriander seeds finely
- Place meats in a Dutch oven and mix in spice mixture and salt
- Pour stock over meat mixture. Add garlic, thyme, and bay leaves.
- Gently heat to a simmer on the stovetop while preheating oven to 275° F
- Cover tightly and place in oven for 2.5-3 hours, checking regularly to ensure that the pork doesn't dry out
- When the pork is falling apart and the moisture is almost entirely gone, remove bay leaves, thyme, garlic, and duck legs.
- Drain the pork, reserving the fat. Pull apart into fine shreds. Pull the duck meat apart into fine shreds and mix back into the pork.
- Place in a container and smooth the surface to even. Pour fat over to cover and leave in the fridge for at least 1 day.