Pork Entrees French

Duck rillettes with brioche toasts

Name: Duck rillettes with brioche toasts
Prep time: 2900 min
Cook time: 240 min
Total time: 3140 min
Yield: 6
Cuisine: /french
Ingredients: 500g pork belly, rind removed, cut into small pieces; 3 duck legs; 100ml dry white wine; 200ml chicken stock; 3 sprigs of thyme; 3 bay leaves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 2 garlic cloves, crushed; 2 small brioche, sliced, toasted, or other toasts; Cornichons (small gherkins), to serve (optional)

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48h 20m

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This pork and duck French spread which is similar to a paté, is perfect spread on toast as a gourmet starter.

500g pork belly, rind removed, cut into small pieces
3 duck legs
100ml dry white wine
200ml chicken stock
3 sprigs of thyme
3 bay leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 garlic cloves, crushed
2 small brioche, sliced, toasted, or other toasts
Cornichons (small gherkins), to serve (optional)

Method

1.

Preheat the oven to 140°C.
2.

Place pork into a baking dish with duck legs, wine, stock, herbs, spices and garlic, then cover and bake for 4 hours.
3.

Strain the meat, reserving the fatty cooking liquid. Shred meat using forks, or place mixture in a food processor and pulse, but don't overwork as the mixture needs to be coarse. While still warm, season, then place in six 100ml terrines or dishes, patting down well.
4.

Allow the reserved cooking fat to cool, refrigerate for 20-30 minutes to partly solidify, then pour over the duck rillettes. Cover and refrigerate for a couple of days to allow the flavours to develop. Sprinkle with freshly ground black pepper then serve with brioche toasts, and cornichons if desired.