recipe.unit.apipro-unit-126
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#entertaining #cookware
1. Pre heat oven to 140’C
2. Place the pork belly and duck Maryland’s into a medium sized pot and set over a moderate heat
3. Pour in the wine and duck fat along with the thyme, bay leaves, four spice, green peppercorns and orange peel. Bring to a boil, cover with parchment paper and a tight fitting lid
4. Place into the oven and set to cook for 3 hours. After this time, remove from oven and check the meat, it should be soft and falling away from the bone. If not, return to the oven for a further 1/2 hour or until falling from the bone
5. Allow an hour to cool
6. Separate the meat from the skin, bone and gristle
7. Pour cooking liquor into a small saucepan and reduce by half
8. Using two forks separate and feather the meat
9. Place the meat into the reduced cooking liquor along with a green peppercorns, Armagnac and a good amount of sea salt. Mix well before scooping into sterilised glass jars and chilling. (2-3 hours)
10. Pour a thin layer of melted butter over top of each jar of rillette. Cover with a lid, label with a date and refrigerate until ready to eat
11. Serve with toasted baguette and pickled pear