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.
Preheat the oven to 160°C/325°F/gas 3. Put the pieces of duck and the pork cubes into a heavy casserole. Add the wine, rosemary, tarragon, dried mixed herbs, bay leaves, salt and pepper. Spoon over fat to cover. It will probably take about
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 and Richard Whittington estate. All rights reserved.