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« SHF XXII - We're jammin': Apricot & roast pistachio jam | Main | Raspberry & apple jam »

Aug 27, 2006



Your discription of eating fat and picking it off your plate: too funny; been there done that.
I don't promise to seek it out but I will try it if it is presented thanks to your post here.


I've never made rilettes, since I figured if I saw how much fat was in them, I'd never eat them again...

Sue Vancil

I wouldn't want to make rillettes a staple on my diet, but you make them sound like they are worth a try. The gherkins also seem like something to experience.


Ah, rillettes!
I much prefer it to pâté, but then again I make it with rabbit. This helps convince me that the fat content is less than duck.
And so simple to make: meat, duck fat, dijon, salt and pepper.


Tanna, Sue, please do try it. I'd never thought I could handle it, but it is one of the most delicious and tasty, as well as thoroughly sinful things on this planet!
Michel, you make it sound so easy... I just bought "Bouchon", Thomas Keller's bistro cookbook and he has a recipe for rabbit terrine as well. Although not keen on rabbit myself, I might just adapt it for duck or pork...
David, I'll let you know whether it's possible to cut down on the fat content a bit and go heavier meat wise... but you really don't need to watch your weight, do you ;-)


Mmmmm rilettes. It is true that if you just read the ingredients withouth knowing anything about the product, you'd probably not buy them in the first place. But one taste and you're hooked. Sometimes you just need to suspend your disbelief until you taste ;-) Great post - thanks!


FYI, I got the recipe from Anthony Bourdain's "Les Halles" cookbook, much simpler. But I used Keller's addition of steeped plums on top.
Must make it again.

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