I am interested in trying Helen Rennie's recent video of Rillettes (link below) but going a step further and pressure canning the rillettes. I have had good luck canning venison and chicken breast in the past but I am not sure if this would maintain its creamy texture in the canning process. I am afraid the rillettes might separate into all fat up top and protein below but not sure. My wife and I frequently make little cheese boards as a snack and these would be nice to have on hand in the pantry. Any suggestions?
Having a tough time sourcing legs right now. I can get whole ducks, but they're quite pricey at the moment. I have some leftover duck fat, so can I just use breasts with extra fat, or will it still be too "dry"?
I have a 5lb duck. I'm using the breast and legs for a separate recipe. Can I use the leftover carcass to make rillettes? I'm assuming it wont be enough meat but not sure.
I have two hocks (one front and one back), thoughts on smoking and then making Rillettes out of them?
I was thinking smoking at 225 F till they hit 165 and wrapping/braising till they hit 205F. Wrapping/braising them would save some of the rendered fat for helping with the Rillettes. It would probably be enough to keep the meat tasty and moist. But I would likely need some extra rendered fat for covering them up once potted.
How long will they keep? If I wet brine with PP1 would that make sense to improve the shelf life in fridge or unnecessary?
Are rillettes not just smashed up confit? Because I am (possibly wrongly) convinced they are.
A person can put confit in a pastry shell in a terrine, right? Couldn’t that also be done with layers of rillettes and confit?
A farmer I work with wants to turn a bunch of trotter and hock into rillettes, for sale at the farmers markets. USDA doesn't get involved with this, just the state's Dept. of Ag and Markets.
Is this something I could trust to an experienced cook with a licensed kitchen and a food safety plan for each batch?
I am interested in trying Helen Rennie's most recent video of Rillettes (link below) but going a step further and pressure canning the rillettes. I have had good luck canning venison and chicken breast in the past but I am not sure if this would maintain its creamy texture in the canning process. I am afraid the rillettes might separate into all fat up top and protein below but not sure. My wife and I frequently make little cheese boards as a snack and these would be nice to have on hand in the pantry. Any suggestions?
