Rillett

Rillett

Category: Cold meals and snacks

Kitchen: french

Ingredients
giblets duck, goose, rabbit	how much
rabbit liver	300-500 grams
boiled porcini mushrooms	1 glass
peppercorns "4 peppers"	2 tsp
fresh carrots	1 PC.
bulb onions	1 PC.
Celery tuber (root)	20-30 grams
salt	taste
lemons, sun-dried oranges	4-5 pcs.
cognac	1 tbsp. l.

Cooking method

• Single Slow Cooker
• For cooking, I used stocks and leftovers of giblets, wings, legs, back, abdomen, liver, goose fat, and other "spare parts" from duck, goose, rabbit, which accumulated in the refrigerator after cutting poultry and game. I found a packet of rabbit liver, so carefully stored in the refrigerator for the time being.
• I used mushrooms frozen, boiled and placed in the freezer.
• I put the poultry and rabbit parts in the slow cooker, add onions, carrots, celery, peppercorns, add about 100 ml to the bottom. water (so that the bottom is not dry to start cooking), set the time to 7 hours, turn on the slow cooker.
• 
• At the end of cooking, the giblets were completely covered with their own juice and fat from the game.
• 
• Put the meat in a bowl, separate the bones - meat, fat, liver, put in another bowl.
• I put the liver separately, then finely ground it in a blender and added tangerines and lemons cut into small strips and a spoonful of cognac, set it to brew a little.
• 
• Melt a piece of goose fat, fry the porcini mushrooms on it, until the liquid evaporates. Beat the mushrooms in a blender into small pieces.
• 
• Break the meat into small pieces in a blender, add mushrooms and liver. Add the peppercorns from the broth.
• Strain the broth, let it settle, and if necessary, add a little goose fat from the broth to the mass for consistency.
• Stir the whole mass until smooth, cover, let it brew and ripen in the refrigerator. Put the ready-made rylett into jars, pour a little goose fat on top and refrigerate for a few days to infuse and mature.
• 
• It turns out a very tasty pâté-ryllette! A kind of "A la country style" pate, when the meat is not beaten with a blender until it is completely homogeneous and mousse, but is crushed with a blender to small pieces.
• 
• 

Note

I resort to such "tricks" periodically, when a duck appears at home. We never cook it entirely according to the principle of little meat, a lot of fat. I usually cut the duck into portions and cook them separately. But I let the "spare parts" of the duck on the pate - it always turns out a little and is quickly eaten.
I prepared such pate in different ways and with different fillings: I whipped it with a blender with the addition of heavy cream, mixed the finished homogeneous pate with pear salsa, caramelized apples, and cranberries - the result is always excellent in taste!

Today, blockages have formed: I found a duck, a jib, and a rabbit!

Rillette, of course, is a very satisfying, fatty dish (however, like a pate, a lot of butter is also added to it) - but, in the morning for breakfast, it is very tasty and satisfying! One slice of bread with pate can and be allowed ...

And if you consider that goose fat is lighter and better than lard ... a little bit of everything is always useful!

Cook with pleasure and bon appetit!

Tatyana, what a yummy !!!! Only I decided to "relax" after all the holidays - and then ... figure and diet disappear ... I will definitely try to do it tomorrow evening. I didn't add celery to pates before - I really want to try what the result will be.

[Teen_tink]

Teen_tink, that's just the time when you need to eat up holiday leftovers and deposits in the refrigerator

Try to cook, I hope you like it, and you will add your own note to the dish, to your taste

Rommie !! This is what you need !! I still have giblets from the Christmas turkey (by the way, I cooked the turkey according to your recipe! Amazing !!), today I’ll do a paste !!! Dragged away to bookmarks

[Tatyana]

I liked the recipe very much. "Spare parts" for the goose are available, I will buy liver and mushrooms. I will definitely cook one of these days.
Tatyana, tell me, should you remove the skin from the legs and breasts before putting them in the pan? Or let it be extinguished and then removed? Or grind with leather on a blender?

[Girls]

Girls, cook for health - I hope you like it

You do not need to remove anything, send everything in bulk to the pan and let it stew. Then decide how to grind, if anything remains of the skin.

Today I accidentally left a small jar on the table, and remembered only in the evening - the ryllett warmed up, brewed at night and in the warmth - how delicious it was !!!!!! Or I ran for a day and was hungry in the evening ... I don't know, but delicious ...

[Tatyana]

The meat has been stuck - it cools.
Tatyanawhat to do with carrots and onions? Are they in a blender too? Or have they done their job and are no longer needed?

Throw out the carrots and onions, the celery, they did their job. Then add the peppercorns to the pate for taste.

Process the meat while it is hot, the fat has not frozen. And strain the broth so that the liquid goes down and the goose fat floats up - it will come in handy. Then with fat you will regulate the thickness and consistency of the pate

Thank you, I ran to disassemble the meat

I ran back, the question was still ripe. There are no dried citrus fruits, but there are fresh ones. Can they be added a little for taste, or will it be wrong?

I also respect different pâtés and this one is so appetizing Only here we do not have rabbit liver on free sale, unfortunately, only with rabbits on the market. Maybe the turkey will do?

Any "spare parts" that are available will go, even if there is no liver. The taste is regulated by the additives, and the consistency of the pate with goose (duck) fat, which will be enough.

If we add butter (and a lot) to the liver pate, then here we regulate the density with fat from languishing spare parts

It's just that the taste will be slightly different, with or without the liver - but in any case, delicious, especially when it stands and ripens!

[Loaded wheat-rye bread with kefir sourdough from Admin. ( in the oven)]

I report

It turned out sooooooo delicious.

in the morning for breakfast, it's very tasty and satisfying! One slice of bread with pate can and be allowed ...

What one piece is there. They smear mine 3-4 slices of bread each with its borscht and soup, I really like this sandwich with tea
By the way, in the photo is your Loaded wheat-rye bread with kefir sourdough from Admin. ( in the oven) I baked rye bread for the first time in my life and did not even expect such a result, mmmm - in general, in the morning I did not bake it by the evening, although it turned out to be a small loaf.

I bought 200 g of chicken stomachs and 300 g of liver for the "spare parts" from poultry.

In general, a low bow from me, husband and son to you Admin for the recipe and + of course.

[LLika_7]

LLika_7, and yesterday I remembered you, something is silent, it means I didn't like it.It turns out that you put the pate in yourself with the whole family

It is very pleasant to hear what we liked, what was delicious, what we ate so actively. Now you will know where to put the spare parts. And thanks for the bread, bake it to your health, so that it always turns out and pleases with taste!

Thanks for the kind words!

[Admin]

Admin, today I will specially go to the Metro for giblets. Tell me, why did you grind the liver separately?

[Admin]

Admin, today I will specially go to the Metro for giblets. Tell me, why did you grind the liver separately?

I ground it, because I don't like it in pieces, but with a hammer it disperses throughout the paste and partly "glues" the whole mass of the paste.

But you can not put the liver at all, it's a matter of taste. The taste of the pate depends on the additives that we add to it, pepper, cognac, butter or goose fat, spices, and so on.

Here, I quote myself:
I prepared such pate in different ways and with different fillings: I whipped it with a blender with the addition of heavy cream, mixed the finished homogeneous pate with pear salsa, caramelized apples, and cranberries - the result is always excellent in taste!
Today, blockages have formed: I found a duck, a jib, and a rabbit!

[RybkA]

RybkAI can infer from what I got. The liver then gives the ready-made ryllet a kind of lubricating state.
In the absence of dried citrus fruits, I cut off the top of a lemon and cut a half into thin strips. Now I know that it was possible to cut everything, very tasty, when such a straw comes across a tooth.

Clear! I'll try to unsubscribe

left to save up giblets