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Potted Rillettes

Brian Huston - The Publican
Chicago, IL

Soups & Sides

  • 1 lb. pork shoulder
  • 1/2 lb. pork belly
  • 1 lb. duck legs
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. sage/thyme/bay
  • 1 cloved onion
  • 1 garlic clove
  • 1 cup white wine
  • 2 Tbl. cognac

Season meat with salt, pepper and herbs. Let sit overnight.

Render off duck legs (save fat). Render off pork. Put duck and pork in a pot with white wine, onion and garlic and one cup of water. Cook covered on low heat for 1 1/2 hours.

Remove from heat and pull out the duck legs. Skim the fat that has rendered to the top and add to saved duck fat.

Pick meat off duck bones and return to pot. Add cognac and reduce liquid until it is reabsorbed into the meat (au sec). Season to taste.

Pack into molds and cover with saved fat.

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