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Does anyone have any experience with making rillettes? I was hoping to make some to bring as an appetizer to a Thanksgiving dinner. Maybe a duck, pork, and the trout rillettes from Ruhlman. Just wondering if there are any modifications to be made to Ruhlman's recipes, or are they pretty much fool-proof?
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Nov 8, 2011 17:37
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| # ¿ May 6, 2024 12:16 |
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snailassault posted:Pork rilettes are ridiculously tasty, and really easy to make. Thanks for the help with the rillettes project. I ended up making 3 types: duck, pork, and trout. For the duck I made confit in the sous vide. I used star anise and orange zest for the flavoring. I ended up not having enough duck fat to use in the rillettes, so I ended up making some schmaltz from some chickens, and using that instead. To beef up the flavor of the final product, I incorporated some port soaked currants. For the traditional pork rillettes I rendered about a cup of lard from 1.5 pounds of pork fat. I am not sure from what part of the animal the fat came from - there were some language barriers at the asian market. I cubed 2 pounds of pork shoulder and rubbed it with thyme, salt, and pepper. Let it sit over night. From that point forward I followed Ruhlman's recipe. Instead of incorporating the pork/chicken stock back into the shredded meat, I used some of my reserved lard. I seasoned the mixture, heavily, as was suggested. Lastly, I made a trout rillette using canned, smoked trout from Trader Joe's. This recipe was also from Ruhlman. Instead of using white wine, as he suggests, I used sweet vermouth (didn't feel like making a trip to the store). Tried all three before packing them up and they taste great. Hopefully, when I serve them for thanksgiving, they will be even better. beefnchedda fucked around with this message at 22:53 on Nov 22, 2011 |
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Nov 22, 2011 22:50
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Just started the cure on some duck proscuitto. I had two questions: (1) should pink salt have been added to the salt? I have seen conflicting recipes online, and Ruhlman's seems to only call for kosher salt; (2) how long should the breast remain in the salt for? Since some recipes call for 24 hours and some call for a week, I wanted to check-in with people who would know. Thanks!
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Nov 6, 2012 03:53
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So I am attempting to make duck proscuitto for Thanksgiving. I had the breast hanging in refrigerator, wrapped in cheesecloth for 14 days, but it has only lost 1.5 ounces (9% weight loss). The meat smells incredibly meat-like, in a good way, and is neither overly dry nor overly moist. Should I be concerned about the lack of loss in weight? beefnchedda fucked around with this message at 09:42 on Nov 21, 2012 |
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Nov 21, 2012 09:21
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beefnchedda posted:So I am attempting to make duck proscuitto for Thanksgiving. Still alive.
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Nov 23, 2012 21:10
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Xarb posted:How did they turn out? They actually turned out great and were a big hit at the party. I did very little to control the temperature and humidity. I thought the humidity would be too low in the refrigerator, so I placed a cup of water in there - which probably caused the unit to have too much humidity. Either way, the taste was spot on. The recipe I used was a modified Ruhlman, where I gave two breasts a rub of fennel, pepper, coriander (seed), and salt, then placed the two breasts meat side to meat side before wrapping in cheesecloth.
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Dec 18, 2012 16:58
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| # ¿ May 6, 2024 12:16 |
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Cross post from general discussion : Scaling help? I need to make 285 servings of duck rilletes and 185 servings of pork rilletes but am having a tough time scaling the recipes I have found. It seems I would need between 55 and 75 pounds of duck and between 40 and 50 pounds of pork? Do these numbers seem right? I am aiming for about 2 to 3 ounces per person.
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Dec 10, 2013 20:35
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