How to make RILLETTES! My Favorite Potted Meat
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- čas přidán 11. 11. 2023
- As I continue to make my way thru preserving this Muscovy duck harvest, I'm delighted to share rillettes with you! An old-fashioned meat preservation method using fat to seal the jars, potted meats are a must-try for the homesteader, prepper, or off grid dwelers! Rillettes was a new concept to me in the fall of 2022, and I fell instantly in love with this preparation! Simple, versatile, flavorful, and stores up to 6 months in my cold pantry! (Cold as in 40-60f during the fall and winter just by virtue of me keeping the door closed and the room unheated, maybe occasionally cracking a window.)
Rillettes are a type of potted meat that is slow-cooked in broth and/or fat to create a rich, shredded meat that is "potted", pressed into jars and covered with a fat cap to seal and preserve it for months to come. So far, I have made rillettes with pork, beef, rabbit, and now Muscovy duck, and I have used a lot of flavors in different batches, all with great results! Grab some meat, some spices, maybe some wine, or beer, some fat, and make up a batch for yourself!
Other recipes from this duck harvest-
Liver Pate - • Making Liver Great Aga...
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Legal Disclaimer - As I always say, use your common sense and if in doubt don't eat it! I find it is very apparent when spoilage is present but there is always risk of food borne illness so make sure you do your research and are aware of the risks with any sort of home preservation method. If in doubt, throw it out!
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One of my best duck recipes was to take them, clean them and go to my local Chinese restaurant, where they would trade me for any of the dishes that I would like to take home with me. It is great that you like duck and fix it for your family, I love your cooking shows, and the personal little notes you leave when people post in your comments
Haha, that's another good way to prepare your duck, it just doesn't store as well 😉
Lol, that worked out well for you and the restaurant! I don't love mallard decendant ducks nearly so much (tho ill definitely still eat one especially if its smoked) but the muscovies are more related to geese or turkeys and not decendant of the mallard, they have a very nice flavor that my whole family enjoys! I'm happy to hear you are enjoying the videos! And the comments 😄 I love getting to chat with you all in the comments, so thank you for taking the time to chat and share your favorite duck recipe!
Gosh you're an amazing teacher!! Thank you for all that you do.
Thank you, I'm so glad you are enjoying the channel 😊
Cant wait for the duck pate video.
The pate video is actually already live! I'll link it here if you want to check it out 😀 czcams.com/video/b7sG_GZWVhM/video.html
another great presentation
Thanks Bill!
Duck Blood Soup with one foot inside. My Polish Grandmother made it and called it char-nee-nah. 😊
Oh, how interesting! Thank you for sharing, I'm going to definitely look that up and might need to try that next time I harvest, I've actually never saved the blood, I usually dilute it and feed it to the garden 😀
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Thank you for sharing! I've only watched a few of your videos so far, but I greatly appreciate the simplicity of the meat preservation methods that I have seen so far.
Thank you! I'm glad you are enjoying the videos 😀
*A Pinch of Patients* Bravo well done, thank-you for taking the time to show us how it's done. GOD Bless. ((New Sub!))
Hello! Thanks so much for taking the time to say hi 👋 I'm so glad you enjoyed this video. God bless my friend!
Wow, great info & video. I love all your videos, I have learned a lot watching them.
Thank you!!! 💜
Thank you so much for taking the time to comment! I'm so glad you are enjoying the videos ☺️
@@apinchofpatience
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I would love to see this done with pork since I’m getting my pig soon!
I'll definitely do a video for pork someday, but I won't be getting any pork this year, next year tho, but I'll give you my recipe, and it's basically the same as this video!
About 3 pounds of pork diced into 1-inch cubes, I used little bits of trim since I butchered myself last time, but just dicing up a large shoulder roast would be perfect.
3/4 pound of back fat also cubed up.
An entire head of garlic, peeled and smashed.
Some rosemary and/or thyme
1 bay leaf
1 tbsp salt
1tsp pepper
1/4 tsp cinnamon and just a little allspice
1.25 cups liquid, white wine is delicious but could also do water, beer etc...
And that's it! Slow cook about 8 hours, so overnight is perfect here. Then just as with the duck rillettes, shred the meat, pack into sterilized jars, cover with the fat and broth, remove air bubbles with a knife, allow to cool, put lids on, and move to cold storage!
I'll do a video on this recipe next time I get pork, but for now, I hope that helps!
Love it❣️ Looking forward to more duck yumminess 😋🦆
Any good quail ideas?
I'm so glad to hear it! I'm having fun doing this little duck series 😀
I've only had quail once or twice that I can remember and it was as a kid on a backpacking trip. We actually hunted for quail and cooked them over a campfire on the trail, which was amazing, but I don't really have any experience with quail! I would think you could cook them similarly to other birds just keeping in mind how small they are so they should cook more quickly...
I was just talking to a friend maybe a week ago who suggested I should raise quail... maybe I should give it a try lol I don't need more birds, but if the opportunity arises, maybe I'll try it out! 😅
www.greatbritishchefs.com/how-to-cook/how-to-cook-quail
@@apinchofpatienceNaomi has quail if you want to try hatching out some.
Oh I'll have to chat with her about raising them!
How old were your Muscovies when you harvested them?
They were around 4-6 months, I believe, this particular batch was from an elderly lady who was having predator issues and was unable to do the harvest herself and asked for someone to just take them and process them for her so I'm not really positive but she said they harched this year from her trio she keeps. The two males I harvested were almost twice the size of the females, they were huge!
When you break the fat cap, does it need to be eaten within a couple of days? Thanks
I'd say probably a week at the most once you break into it.
@@apinchofpatience
I assumed so, thanks for your reply.
I noticed that your salt looks floury, same on the video where you dry cured the pork. What kind of salt is it?
It is a velvet grind which I actually don't recommend as it's easy to over salt with it, I'd suggest a regular fine grind salt but I purchased a large amount of this velvet grind and so I'm going to use it up 😀
Will adding melted butter have the same effect as lard on top to add to the jar?
I would use clarified butter, but yes!
@@apinchofpatience do u have any videos how to make clarified butter, salted butter is easier no?
@quincy29125 I don't, I've done it in the oven a few times, it's pretty simple! I'll add it to my video idea list 😀 the reason I suggest clarified butter is because the milk solids in regular butter (salted or not) will go rancid much faster, for a longer shelf life, go for ghee.
Really enjoy content like this, well done. I was wondering if you could use duck meat in a salami ?
I'm glad to hear it! I don't see why not... I'm going to have to look and see if I can find someone who's done it now! You would have to add some fat from a pig I would think to get the ratios right, but other than that, I think it could work well!
Is there a video showing how you prepped the duck breast?
I used the breasts from this duck to cure in this video 👉 czcams.com/video/b7uLGDS8QS0/video.html this one shows removing them and the whole curing process.
Do you eat the fat on top too?
Yes! I especially love using it to cook potatoes, it's so delicious!
Your music is too loud. Can’t understand what you are saying.
Oh, I'm sorry to hear that! May I ask what kind of speakers you were using when watching? Headphones, TV, cellphone? I'm trying to learn more on editing and how the audio works on different devices. Thank you so much!
@@apinchofpatience I use an ipadpro. The speakers are excellent. background music should be barely heard. After all, it’s your instructions that are important, we need to hear you. I’ve learn so much from you and enjoy when your videos.
I loved the music - didn't think it was too loud, at all.