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rillettes
meaty (or fishy) spread
Like confits, rillettes (usually pork, duck, goose, or veal tongue) are seasoned then submerged in fat and cooked at an extremely slow temperature for several hours. The meat is then shredded and packed into sterile containers covered in fat. Spread on bread, it’s similar to pâté, only with more texture.
You may also also see rillettes de poisson (salmon, sardines, mackerel and sturgeon, mackerel or tuna) so named because they resemble meaty rillettes, but aren’t made the same way.
Text © Dana Facaros
Image by Jean Weber