Rillettes are shredded potted meat that come originally from the South-west of France. They may be made from pork, duck, goose, rabbit or even hare, though pork is probably the most common. A combination of duck and pork is very good, and if you had a goose for Christmas and are wondering what to do with the bowl of fat you have winking at you in the fridge, this is your opportunity to put it to good use. Alternatively, you can use lard or a can of duck fat.
Remove from the oven. The fat should now be completely clear, and pass through a sieve into a bowl. When cool enough to handle, pull the duck off the bones and use 2 forks to shred the duck and pork. Taste the meat and season with a little more salt and pepper if you think it needs it, taking into account that cold things need more seasoning.
Now put the meat into another bowl, add
Ideally serve the rillettes with toasted sourdough bread and cornichons.
© 1998 Alastair Little. All rights reserved.