What You Need to Know
Rillettes is a preservation method similar to confit in which meat is seasoned, submerged in fat, and cooked slowly over the course of four to ten hours. The meat is shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with goose or duck, and are commercially most commonly made with pork, but also made with other meats such as chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna, pike or salmon. Rillettes are typically served at room temperature spread thickly on toasted bread.
Steps
- 1.
Rillettes de Tours (France): Traditional pork preservation
- 2.
Rillettes de saumon (Canada): Fish preservation adaptation
- 3.
Confit de canard (Southwest France): Duck preservation variation