Recipes Archive

Ramadan and

White almond gazpacho with grapes and Serrano ham

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20 minutes

Italian recipes

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Chicken recipes

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30 minutes

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Mediterranean

Falafel in spicy tomato sauce with salad-stuffed pitas

25 minutes

French recipes

Pork and duck rillettes

4 - 5 hours

Pork and duck rillettes

Serves 8

Difficulty Easy

Prep Time 45 minutes, plus overnight curing time

Cooking Time 4 - 5 hours

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

Method

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.

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Falafel in spicy tomato sauce with salad-stuffed pitas

Pork and duck rillettes

Pork and duck rillettes

Ingredients

Method