Duck and pork rillettes
Living in Lyon, one can never skip rillettes (the same as in many other parts of France), yet, although I do love a good and awarded store-bought rillette, there is something so special about a homemade. With spices, organic meat, and a house-smelling of simmering food in the oven. Ture spirit of the festive season. Yet, not only.
500 g duck fat
3 organic fresh duck legs
400 g pork belly, cut into pieces
7 garlic cloves, peeled and crushed
3 sprigs rosemary
1/2 cinnamon stick
3 grains allspice
1 bay leave
2 tsp sea salt or to taste
20 black peppers
1 tsp fresh thyme leaves
Heat the oven to 120° . Add duck fat to a cast iron pan and let it melt slowly on a medium-high heat. Add the rest of the ingredients, let it warm up, and simmer for 5 minutes.
Put a lid on and put it in the oven for 5 hours.
When ready, remove from the oven, place a colander over a bowl, and tip in the meat and fat, draining the fat. Shred the warm meat with forks or, as I like, with my fingers. It’s a little bit messy but worth it. Add salt and pepper if needed.
Add one ladle of fat and mix vigorously in. Do the same after 15 minutes and more until half of the fat has been incorporated. Put it in the fridge and let it rest for 30 minutes. Take out, mix vigorously and place back for 30 more minutes. Take out, mix and then fill in the pots or jars where you will keep it, pushing out any air bubbles. When done, slowly pour over the fat 3 mm thick; this will work as a lid when it cools.
Let it sit for 12 hours for the flavours to start marrying. Serve when needed. Take out of the fridge an hour before serving. And take off the fat before serving, too.
Serve with pickles, gherkins, olives, spicy peppers and fresh sourdough bread, baguette, or, like I love to eat it, with dark rye bread.