with bitter salad greens, cornichons and toasts

Serves 10 an entrée, or light starter

1 Murray valley Rolled Scotch, Approx. 1.2kg
1 liter of duck fat
2 Teaspoons of Fennel seeds
½ Teaspoons of white peppercorns
1 Teaspoon of coriander seeds
1 pinch of Cayenne pepper
1 Teaspoon of caraway seeds
2 Teaspoon of cooking Salt (Optional for seasoning)
4 Cloves of quality Australian Garlic Unpeeled, washed
6 Large sprigs of thyme, washed
1 small sprig of Sage, washed

Salad

1 Head of red Radicchio lettuce, washed and torn
Half a bunch of Continental parsley, washed and lightly chopped
Olive oil and fresh lemon for salad dressing
Salt and pepper to season salad

Accompaniment

European style cornichons drained from the pickling liquid.
Lightly toasted rye bread Home-made or brought from a quality baker.

Pre-heat oven to 130°C

Method

1. Take any string off the rolled piece of meat.

2. Cut meat into 3 inch x 3inch pieces

3. Grind all spices in a mortar and pestle

4. Once they are all finely grounded, roll the pieces of meat through the spices

5. In a nonstick fry pan lightly oil and fry off the meat with the spices. Be careful not to burn the spices, the meat only needs to be lightly sealed.

6. Place all the meat in to a small roasting pan with the meat not too spread out , add the garlic cloves, and sprigs of herbs

7. Melt down the Duck fat to become liquefied.

8. Pour duck fat over pork pieces, if they are not completely covered use some chicken stock, or cold water.

9. Cover the surface of the pork/liquid with baking paper, laying over the top of the duck fat, to push the meat under the surface of the fat. Then cover tightly with a sheet of aluminum foil.

10. Place in the bottom rack of the oven set on 130°c

11. Cook for 4 hrs. After 4 hrs. Check the meat to see if it is easily torn apart with a fork.

12. Once cooked pull out of oven and strain off duck fat, take out sprigs of herbs, and garlic cloves, but keep the garlic.

13. Place all meat into a free standing kitchen mixer. Squeeze the garlic cloves out of their skins in to the meat , add salt and mix till the meat is breaking up , as the mixer is still running add ladles of the stained fat back into the meat , Approx. 100ml to 1kg ,keep mixing till the meat looks like a spreadable consistency.

14. Check seasoning

15. Take meat out of mixer and press into a pate dish, ramekins or set into a container to cut pieces out to place onto toasts.

To Serve

Serve Rillette on a platter with shredded bitter salad greens, slithered cornichons and toasted rye.



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