Make Your Own Pork and Duck Rillettes at Home

Rillettes are a type of coarse French potted meat. The meats are cooked long and slow then broken down, almost like pulled pork. Don’t expect a nice smooth pateˊ this is a meat eaters paradise. Served with toasted sourdough bread and ideal taken on a summer picnic.

Don’t forget to look up our post on How to make your own pork sausages. Its easier than you think!

Index

What are Rillettes?

Rillettes were originally a method of preserving and using the fattier parts of pork. Here I have married the pork with duck, another favourite meat of mine. The meat is salted then cooked slowly with fat not all that dissimilar with  Duck Confit. Rillettes, although rustic are equally at home served at a dinner party, eaten alfresco, or packed with a bottle of wine and good bread for a countryside picnic.

Traditionally this is cooked in the oven. But if you don’t want to have your oven on for so long, a slow cooker works well in tenderising the meat.

You will need; –

Pork and Duck Rillettes.

Makes 5-6 small jars

Oven temp 150˚c – 120ºfan oven.

Stage 1.

Stage 2.

The day before, curing.

Cut the belly and shoulder pork into 2cm dice and place in a large Pyrex bowl. Sprinkle the 1tsp of salt  over the meat and rub into the meat with your fingers.  Rub the remaining ¼ tsp of salt into the meaty side of the duck leg and place on top of the pork. Cover the bowl and leave to stand in the fridge overnight.

Next day, on to the cooking.

Pour the pork and duck leg into a colander and rinse under running cold water to wash off any remaining salt. Drain well then tip the pork into a casserole placing the duck leg on top.

Chop the fat and add to the pan. Add the wine, water, rosemary, garlic, and bay then put the casserole over a low heat.

Using a mortar and pestle of spice mill crush the juniper, clove, and peppercorns with the ¼ tsp of salt. Sprinkle this over the meats and add to the pan.

Into the oven.

When the fat begins to run from the meats pop on the lid and cook in the oven for 3-4 hours on very low heat (150˚c – 120ºfan oven) for 3-4 hours until the meat begins to break up.

Alternatively, start the process on the hob as above then transfer the mix to a slow cooker but reduce the water to 50ml.

When the meat easily falls apart when pressed with a fork, lift the meat into a bowl and strain off the fat. If there is still a lot of liquid remaining with the fat boil it off in a small pan, A little liquid in with the fat is fine.

Finishing the Pork and Duck Rillettes.

Remove the skin from the duck leg and flake off the meat. Add that to the pork then break up the meat with a couple of forks adding some of the fat as you mix. If you are short of fat some lard can be mixed into the pan. If you have fat left over from cooking Duck Confit that’s ideal.

Finishing the Rillettes.

Once the meat is broken down with the fat you should have a moist, succulent mixture. Have a taste and add more seasoning if needed. Bear in mind that as this is eaten cold it will seem a little less seasoned when eaten than it tastes now, so don’t be shy.

Fill small ramekins or glass jars with the meat spoon over some of the remaining fat. This will seal the top and keep off the air.

Let the Rillettes cool completely and store in the fridge.

Serving.

Let them come up to room temperature before serving and serve with hot toasted sourdough bread.

Enjoy Life!

John.

©John Webber. 2023