Rillettes recipes
A kind of p芒t茅 made from meat, such as pork, rabbit, goose or duck, which is cooked in seasoned lard, then shredded and pounded to a smooth paste. The paste is then packed into a terrine or into ramekins and served as a cold hors d'oeuvre, to be spread onto toast or bread.
by Toby Gritten
This rillettes recipe makes a fantastic starter served with toast and is a great addition to any picnic or buffet.
Equipment and preparation: you will need a spice grinder, a heavy-bottomed pan (preferably cast iron) and a terrine mould for this recipe.
More rillettes recipes
Storage
Rillettes are usually topped with a thin layer of fat to help preserve the meat. Store in the fridge for several weeks like this (but eat immediately once the fatty seal has been cut into).
