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Rillettes with roast meat

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Ingredients for 1 servings:

  • 300 g meat (leftovers from roast goose, duck or pork)
  • 250 g lard
  • 6 juniper berries
  • 2 bay leaves
  • 1 bunch of thyme
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Using leftovers for roast poultry or pork

Finely chop the roast meat. Heat the lard. Add the juniper berries, bay leaves, and thyme leaves, along with the roast meat. Cook everything over low heat for about 5 minutes. Then season with salt and pepper, pour into jars, cool, and seal. Keeps in the refrigerator for 2-3 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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