Potted meats and techniques
On potted meats and techniques over recipes. What we have here is potted duck, or duck rillettes, or fat preserved duck, or whatever you call it in your neck of the woods. It’s essentially just a pot full of duck wings and legs that I used to make duck confit (long poaching in fat), but then changed my mind once it was done and decided to change it into potted meat instead.
The benefit of potted meats is having fast, nutritious and delicious food at the ready. It will last for months in the fridge or a proper root cellar, or for years in the deep freezer. Just be sure to get a proper fat seal on it when cooked. That’s just simply pouring on your desired animal fat of choice. This go around, I used a mix of duck/goose/ghee.
You can make potted meats using a thick, gelatinous broth as one does in things like head cheese or using fat, as in the rabbit rillettes I favour, or these duck ones I’m showing here. It’s a different texture, but both are equally delicious.
Either way, it’s simply cooking tough meat down for a long time in either medium. After, you pick the meat apart with your fingers, shredding it, and mixing in the broth, seasonings, and fat. There are limitless combinations of flavours and textures you can employ. To me, potted meat is a perfect food. It has the right ratio of protein to fat and it’s an intense saturation of flavour. Impossible not to feel satisfied after such a meal.
If you’ve not made potted meats before, i recommend starting with any rillettes recipe that suits your fancy. You’ll get a feel for the process and see how truly easy it is. Once you’re familiar with the technique, branch out and do what you want. The joy of eating good food from the heart is that it’s your creation, not the dictates of someone else’s palate. Time in the kitchen builds experience and confidence that connects you to your inherent kitchen witch wizardry that no recipe ever will.