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Rillettes

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Redman:
These are a classic French meat spread. I was reminded of it by the potted meat discussion in the Dollar Tree thread I think. Rillettes may well be the forerunner of today's potted meat. I originally found them in the Larousse Gastronomique but couldn't remember the name. Here are some recipes. The is not LTS food but sounds quite good.

https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251

https://cooking.nytimes.com/recipes/1013517-pork-rillettes

https://books.google.com/books?id=YhRZDwAAQBAJ&pg=PT2533&lpg=PT2533&dq=larousse+gastronomique+rillettes+recipe&source=bl&ots=KvkowoXHcn&sig=ACfU3U2wjNfcNEgJXvkyu_vfhgwxvxBX2Q&hl=en&sa=X&ved=2ahUKEwjWw-bLovTnAhUG1qwKHYVXCocQ6AEwE3oECAoQAQ#v=onepage&q=larousse%20gastronomique%20rillettes%20recipe&f=false

I intend to make rillettes in the not too distant future.

Carver:
Thanks for finding this, I got some ideas from these recipes to use on souse that I make from pig's feet; I'll add some pork shoulder to it. Homemade SPAM (https://youtu.be/FOvAMWupNcs) has some similarities also. But in these rillette recipes, like souse, bones are cooked down for the gelatin that gives it that rich flavor.
I would like to try the real thing, have to look for a French restaurant.

Redman:

--- Quote from: Carver on February 28, 2020, 07:29:35 AM ---Thanks for finding this, I got some ideas from these recipes to use on souse that I make from pig's feet; I'll add some pork shoulder to it. Homemade SPAM (https://youtu.be/FOvAMWupNcs) has some similarities also. But in these rillette recipes, like souse, bones are cooked down for the gelatin that gives it that rich flavor.
I would like to try the real thing, have to look for a French restaurant.

--- End quote ---

 8)

David in MN:
I had something similar while in France but I believe it was 100% duck. I take every opportunity when I see rendered duck fat as it is one of my absolute favorite treats.

I don't do it at home much because the Mrs. isn't a fan of fatty meat but you could do a lot worse than some rendered pork with fresh bread and a fruit salad soaked in rum. Hello decadence.

Redman:

--- Quote from: David in MN on February 28, 2020, 08:53:26 AM ---I had something similar while in France but I believe it was 100% duck. I take every opportunity when I see rendered duck fat as it is one of my absolute favorite treats.

I don't do it at home much because the Mrs. isn't a fan of fatty meat but you could do a lot worse than some rendered pork with fresh bread and a fruit salad soaked in rum. Hello decadence.

--- End quote ---

 8)

Check it out David.

https://www.google.com/search?q=duck+rillette+recipe&oq=duck+rillette&aqs=chrome.1.69i57j0l7.11134j0j8&sourceid=chrome&ie=UTF-8

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