Brian Luscher Reaches for the Duck Fat: A Recipe for Pork Rilletes
Today Brian Luscher takes us into his kitchen at The Grape where he shows us how to make a pate-like dish that originates from the Indre-et-Loire department of France (the same region where Rosewood Mansion chef Bruno Davaillon hails from). The meat is traditionally cooked for long periods of time, then raked with a fork and infused with a fat and served on toast.
The Pork Rilletes served at The Grape is treated with copious amounts of duck fat and served in the traditional manner. Try your hand at this easy-to-make recipe and report back to us about your new found charcuterie skills.
2.5 lbs Pork Shoulder, cubed
1 pint fresh chicken stock
1.75 T cracked pepper and salt
¼ T Pink Salt (optional)
1.5 T Quatre-Espices (made of pepper, cloves, nutmeg and ginger and found at Penzey's in Dallas)
8 oz Duck Fat (sold at Central Market or render yourself)
3 each Thyme Sprigs
1 bay Leaf
Step One: Toss meat with salt, pepper, spices, and pink salt. Place meat into a pan with a couple of tablespoons of fat and brown lightly.
Step Two: Add remaining fat and stock and slowly, bring to a simmer over low heat. Tie together herbs to make small bundle add to pot.Cover and place in 350 degree oven. Cook until meat is extremely tender, about 2-2 ½ hours.
Step Three: Strain out meat. Place on a sheet pan and allow meat to cool slightly. Reserve stock and fat separately. Separate meat and fat. Discard fat. Place meat into a mixing bowl. Mix by hand until meat breaks into pieces. Add enough stock and fat to produce a spreadable consistency.
Step Four: Pack mixture into molds. Pour enough fat over the top to cover, coat, and seal. Cover and refrigerate. Can be held for several weeks with fat intact. Serve room temperature with plenty of warm toast points.