Rillettes

Rillettes: a rustic version of pâté. “Rustic version” meaning zero effort, easy, and most important, almost no ingredients. You can easily do it yourself. I use pork cheeks, wonderfully tender meat, but you can also use pork belly. You can really use any kind of meat as long as you stew it for long enough and the meat isn’t too fancy. Why don’t you try it with rabbit, goose, duck, or other poultry? This is a basic recipe; you can season it anyway you want. Use pork fat, as here, or goose fat. Your butcher will have both, I hope.