Saturday, November 12, 2005

Duck & Pork Rillette

3 kg duck Maryland, salted
1.5 kg pork belly
½ b. lemon thyme
8 cloves garlic
duck fat, to cover

200 g Dijon mustard
160 ml chardonnay vinegar

Bring to the boil and cook over lowest heat for approx. 3 hours.
Strain and reserve duck fat.
Separate flesh from bones and fork through until it becomes a smooth consistency.
Add mustard, vinegar, seasoning and fat to taste.
Press 100 g of rillette mix into a ramekin.
Pipe apple and lemon butter to cover the top.
Refrigerate until set and turn out with a paring knife.

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