Pork and duck rillettes
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- Luke Dale-Roberts
- 8
- Easy
- 45 minutes, plus overnight curing time
- 4 - 5 hours
- Steenberg Semillon 2011
Ingredients
- 500 g rindless pork belly
- 4 duck legs
- 10 juniper berries, crushed
- 200 g coarse salt
- 1.5 litres duck fat
- 1 whole nutmeg
- Crusty bread, for serving
- Italian parsley, to garnish
Cooking Instructions
Rub the duck legs and pork belly with the juniper berries and salt. Cover and cure in the fridge overnight.
Preheat the oven to 140°C.
Rub the cure off the duck legs and pork belly with a damp cloth, do not rinse under water.
Place the cured legs into a deep baking tray and cover with duck fat. Cover the baking tray with tin foil and roast for 4 to 5 hours, or until the meat is extremely soft. Allow to cool in the duck fat.
Once the meat is cool enough, remove the meat from the duck legs and the fat from the pork belly. Set the meat aside in a metal or glass bowl – take care not to include any of the bones. Reserve the duck fat.
Grate nutmeg into the meat to taste and mix until thoroughly incorporated. Shred the meat finely.
Sterilise 4 x 250 ml jars and pack in the meat as tightly as possible. Pour duck fat over the meat to ensure minimal oxidation. Chill until needed.
Serve with crusty bread and garnish with fresh Italian parsley.
READ MORE: Luke Dale-Roberts cooks with brine.
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