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Hello Ralph, I realize your premise but a chef’s prerogative to produce and experiment is exactly what provides lifetime, taste and variety.
Spot the remainder of the reserved lard inside of a saucepan and soften it. Pour it about the chilled rillettes so They are really included by at least ¼ inch of lard. Cover and chill.
On a facet Observe, the “Unusual Fluro pink colour” you mention is something known as curing salt that preserves coloration and is also an age-previous custom in French charcuterie generating and over and above. Reply
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Thank you a lot for this recipe! I wound up using my Dutch oven In the end, and my rillettes are ideal!
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Use a ladle to skim the fat off the very best with the liquid within the Dutch oven, remaining very watchful to not scoop up the more info liquid with the Body fat. The Unwanted fat are going to be floating on best and is also rather crystal clear in color whilst the liquid underneath it truly is dark.
Include salt to flavor. here Put the meat in a big casserole dish or divide it in between numerous lesser terrines Based on your desire. Push the meat down gently to even it out. Chill for at least a single hour.