Rillettes: slowly does it

Rillettes are a dish that takes hours to make, yet mere minutes to eat. Even the BBC’s Olive magazine says they need “a little effort” to prepare – which I understand to mean “a lot of effort”.

There’s a recipe for duck rillettes in the current issue.

First you have to cook half a dozen duck legs in garlic, white wine, bay and thyme for three hours in an oven. Then comes the messy part of the process: stripping the meat from the bone and shredding it. Add some of the cooking juices, press it all into a serving dish and voilà, rillettes that would please even the hardest of culinary markers.

The recipe is just one of several French dishes in the June issue. The others are part of a feature by Parisian food writer David Leibovitz and include a fennel, radish, orange and crab salad starter, a steak with mustard butter and frites for the main and a chocolate tart for dessert.

Elsewhere, the magazine also extols the merits of a short break in Bordeaux.

In short, French food lovers are well catered for this month.

Mind you, we have a 20-year-old French-speaking Swiss student staying with us at the moment. At that age, food is all about quantity, not quality. The chances of my opting to spend three and a half hours preparing a meal for him are, frankly, slim.

This entry was published on Monday, 28 April 2014 at 07:54. It’s filed under Food and wine and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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