Duck and Pork Rillettes Recipe

Welcome back to the recipe blog! April, 2022 is the month for holistic guru Sandy Nannen! A huge thanks to Sandy for these nutrient-dense, delicious recipes. This post highlights her Duck and Pork Rillettes recipe, great for appetizers, a salad protein, a bread spread, and more. Learning about this recipe went a little like this… 

“Hey, Siri. What is rillettes?” 

“I’m relaxed… Don’t I seem relaxed to you? Huh? Don’t I?”  Whoa, Siri… 

“Alexa, what is rillettes?” 

“The verb ‘relax’ is usually defined as, ‘to make less tense…’ ” 

Okay, y’all! Julien on YouTube is helping us out today with pronunciation and definitions! Rillettes (rēˈyet) is preserved meat that has been seasoned and cooked in fat for several hours. It results in a nutrient-dense pâté or shredded meat that can be stuffed in jars, topped with fat, and refrigerated and/or frozen for later.

Let’s see how Sandy makes her duck and pork rillettes. Follow along with duck and pork meats, duck or pork fat, seasonings, herbs, water, and an ovenproof pot. It’s perfect on a sandwich or as an appetizer or salad topper. How will you choose to enjoy this rillettes recipe?

Sandy Nannen has a passion for creating recipes and lifestyle habits that support her wellbeing. Check out Sandy’s Instagram for all things holistic: locally-sourced foods, post-partum, and more!

 

Duck and Pork Rillettes 

Recipe & Photos by Sandy Nannen | Uncommonly Good Health

USWM Shopping List: Diced Lean Pork, Duck Legs, Duck or Pork Fat

Servings	Prep & Cooking Time
(4) 1/2 cup containers	4 hours

 

Ingredients 

• 1 ½ pounds lean pork
• 2 pounds duck legs
• 1 – 2 teaspoons kosher salt
• ½ teaspoon pepper
• 2 cups duck or pork fat, melted
• 1 cup of water
• 2 teaspoons fresh thyme
• 2 bay leaves

Instructions

1. Cut pork into 2” cubes, then combine everything else into an ovenproof pot with a lid.  Make sure meat is completely covered with liquid, then cook for 3 hours at 325 degrees. 
2. Keep liquid level up by adding water if needed.  When meat is cooked, remove from the oven and take out enough fat (save to cover meat once in the jars) to easily stir and shred the meat.
3. Pack into the jars, add enough reserved fat to cover the meat, and refrigerate or freeze.

 

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