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Moulin Rouge Sous La Neige
Michel Delacroix
Buy This Art Print At AllPosters.com
Rillettes of Pork and Duck
Bryan Miller
 Christmas Memories with Recipes
1994, Wings Books, a division of Random House Value
Publishing, Inc.
"Rillettes are easy to make. If
well covered in the refrigerator they should keep
for a week or more, ready to be served
with cocktails. Here is a basic recipe that
can be modified with other herbs and spices to
suit individual tastes."
1 1/2 pounds lean pork shoulder
1 pound duck meat, with skin and fat, cut into bite-size pieces
1 medium onion, peeled and studded with 3 cloves
1 large clove garlic, peeled
1 1/2 cups dry white wine
Salt and freshly ground pepper to taste
1/8 teaspoon grated fresh nutmeg
Place the pork and duck in a saucepan, cover with water, and cook
over medium heat for about 10 minutes.
Add the onion and garlic to the saucepan and cover tightly. Cook
for 30 minutes, and then add the wine, salt and pepper. Simmer for 3 hours, covered.
Discard the onion. Remove the duck and pork with a slotted spoon,
and let cool. When just cool enough to handle, place the duck meat and fat along with the
pork in a bowl. Using a wooden spoon or wire whisk, work the meats and fat together. Add
nutmeg and more salt and pepper if needed. The more the mixture is beaten, the whiter it
becomes.
Taste for seasonings, and then spoon the rillettes into a terrine.
Cover
tightly and refrigerate. Serve cool with
French bread and perhaps some
Dijon
mustard.
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