Duck and Pork Rilette

• 500gms diced pork belly
• 4 x Duck Marylands (legs)
• 1 cup Dry white wine
• 1 cup duck or goose fat
• 7 sprigs fresh thyme
• 3 fresh bay leaves
• 1/2 tsp four spice
• 2 tbsp green peppercorns
• 3 pieces of orange peel
• Sea salt flakes
• 2-3 tbsp Armagnac
• 1/3 cup melted butter

#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