When I lived in the farmhouse on the windy Yorkshire hillside I had a recipe column in the local paper, which meant I was forever playing about with ideas, in my notebook by this one I wrote, utterly wonderful.
At Christmas to make sure there’s lots of cold meat for wraps on Boxing Day I often cook a duck alongside the Christmas roast. Before cooking I remove the legs and wings to make my take on rillettes using duck and pork. This is about very, very slow cooking, no muttering or spluttering of pans. When I had an Aga I’d cook them in the bottom oven for at least 5 hours. More fat is good here, the slow oven allows the fat to melt so the meat gently poaches in it.
Leave the rillettes for a couple of days to give space for the flavours to develop. Serve with walnut or toasted sour dough bread, sweet dill pickles, a fruity plum chutney and watercress salad.
Duck and Pork Rillettes
- 800g pork belly
- legs and wings of a duck
- slithered zest of half a lemon
- 1/2 tsp crushed peppercorns
- 1 tsp crushed coriander seeds
- 1 bay leaf
- 1 clove garlic slithered
- grating of nutmeg
- salt and pepper for seasoning
- Remove skin from pork. Cut meat into 2cm dice.
- Put duck pieces, pork skin, cubed meat, peppercorns, coriander, bay leaf and zest into a large lidded cast iron pan.
- Put into oven to cook for 3.5 hours.
- By now the flesh will be very, very soft and easy to pull apart. If it’s not quite done give another half hour in the oven.
- Pour contents through a sieve into a bowl.
- Remove and throw away pork, duck skin and zest.
- Using two forks tear and shred the meat.
- Season with salt, pepper and nutmeg, go easy at first, then taste and adjust seasoning.
- Stir in most of the reserved fat, to make a soft pate, then put meat in bowls.
- Seal the surface of the rillettes with the remaining fat. If there isn’t enough then melt a little lard to seal the pots.