Homemade Rillettes

A toast point spread with rillettes and preserves next to a crock of preserves, sourdough bread and a spatula.

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5 from 1 vote

A rustic spreadable pate made from confit. You can use pork, duck confit, or just about any meat.

Prep Time15

Cook Time3

Course: Appetizer, Charcuterie

Cuisine: French

Servings: servings

Calories: 323kcal

Author: Alan Bergo

Cost: 10

Equipment

1 sous vide machine optional
1 Vacuum bags optional
Crocks, ramekins or jars for packing the rillettes and storing
1 Small saute pan for cooking shallots

Ingredients

2 lbs Meat like pork shoulder, duck legs, or venison or lamb shoulder
9 grams Kosher salt plus more to taste
1 tbsp Fresh thyme finely chopped, divided
¼ teaspoon Black pepper fresh ground
8 oz Duck fat, lard, or butter chilled
2 oz Shallots diced fine
2 oz white wine vinegar (¼ cup) or rice wine vinegar
1 Dried bay leaf optional

Instructions

Sous Vide Confit

Cut the meat into large pieces and season with the salt and half of the thyme.
Vacuum seal the meat with the butter or fat, bay leaf if using and allow to rest overnight (optional).
Put the meat in a sous vide water bath and cook at 195 F for 3 hours or until the meat is tender.
Cut the bag open and drain out the juice.

Make the Rillettes

Dice the shallots as small as you can, then put them in a small pan with the vinegar and cook until the pan is dry.
Wearing gloves, mix the meat until just broken up for the most traditional, rustic texture, which I recommend for your first time. You can also mix the meat in a stand mixer or with a potato masher.
Add the rest of the chopped thyme, all of the butter and a few tablespoons of cooking liquid and mix until just combined. Try not to pound the meat to a paste-it should be just spreadable.
Double check the seasoning for salt and pepper, adjust as needed, then pack into crocks or freeze.

Serving

To serve, spread jam or preserves over the rillettes crocks. Allow them to come to room temperature before serving. Serve with a crusty baguette, pickles, and plenty of mustard.

Video

Notes

Leftover confit, duck meat from the legs, and plenty of other game animals can be used to make rillettes. Make sure to use a slow-cooking cut of meat. Pork rillettes made from shoulder or neck are traditional and great for your first time.

Nutrition