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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Preparation: Cut woodcock into pieces, separating legs, thighs, and breasts. Cube pork shoulder to similar size.
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Slow Cooking Setup: Place all meat in heavy pot with duck fat, garlic, thyme, and bay leaves. Fat should just cover meat.
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Confit Cooking: Cook very slowly at 200°F (use oven for consistent temperature) for 2.5-3 hours until meat falls off bones easily.
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Cooling: Let cool in fat until comfortable to handle but still warm.
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Shredding: Remove meat from fat and shred finely with two forks, discarding bones, skin, and aromatics.
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Seasoning: Season shredded meat with salt, pepper, nutmeg, and cognac if using. Mix thoroughly.
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Fat Integration: Add enough of the cooking fat to create spreadable consistency - mixture should hold together but not be greasy.
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Potting: Pack into small crocks or ramekins, smoothing tops. Cover with thin layer of fat to preserve.
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Aging: Refrigerate overnight before serving. Flavors improve over 2-3 days.
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Service: Serve at room temperature with crusty bread, cornichons, and grainy mustard.
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.
