Woodcock Rillettes
Woodcock Recipe
1Setup & Prepare
Cultural Context
This rustic French preparation transforms woodcock into a spreadable delicacy that preserves the meat while concentrating its flavors. Rillettes represent the peasant tradition of making every part of the animal last, but when prepared with woodcock, they become a luxury item that graces the finest charcuterie boards in elegant establishments.
2Ingredients
Shopping List
3Cooking Instructions
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Slow Cooking Setup: Cure the woodcock pieces with salt and herbs overnight.
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Confit Cooking: Cook slowly in fat at 180°F until tender.
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Cooling: Let the woodcock cool in the fat.
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Shredding: Mix with pork. Pull the woodcock from the bones when cool enough to handle.
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Seasoning: Season the shredded meat with more herbs and a splash of cognac.
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Fat Integration: Mix in enough of the cooking fat to make it spreadable.
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Potting: Pack into crocks and cover with more fat.
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Aging: Refrigerate for at least three days before serving.
âśWatch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Low, slow cooking is essential - high heat makes meat tough
- The consistency should be spreadable but not mushy
- Properly made rillettes keep 2 weeks refrigerated under fat
Wine Pairing
A fruity Beaujolais or light CĂ´tes du RhĂ´ne provides the right balance for this rich, spreadable preparation.
Nutrition Facts
Per serving: 245 calories, 16g protein, 19g fat, 1g carbohydrates. Rich, concentrated protein in traditional format.
