Homemade Rillettes & Sous Vide Confit
Автор: Forager Chef
Загружено: 2024-02-06
Просмотров: 1424
https://foragerchef.com/rillettes/
Winter is the time I make charcuterie and confit is usually on the menu. When I make confit, I often make rillettes-a sort of cousin to confit where meat is cooked slowly in fat, shredded and mixed with its own fat and packed into jars. It's rustic, cool, delicious.
Duck, goose and pork are traditional but you can make it out of just about any meat, just make sure to use a slow cooking cut like pork shoulder or neck. Here I use venison shoulder.
I don't use the sous vide often but I do use it for confit often. It uses a minimal amount of fat, and..there's literally zero wasted or leftover fat using this recipe, which is always nice.
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