French 76 recipe

The Spruce Eats: Do Not Mistake Rillettes for a Pâté, Especially Not in France. Classic French rillettes is not a pork french 76 recipe, instead, but soft melting meat created by long slow-cooking.

They are delicious on a baguette. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Spread rillettes on toasted baguette, sprinkle lightly with freshly cracked black pepper and salt for a quick, easy appetizer.

In a large ovenproof baking dish, mix all the ingredients. Tightly cover the dish with foil or a well-fitting lid. Cook in the center of the oven for 3 hours, until the meat is falling apart. Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far.

Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do. Place the rillettes in a beautiful serving pot and level with the back of a spoon. Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist. Chill for at least 24 hours before serving. Once you have started eating, use within 72 hours. Classic pork rillettes from the French city of Tours are now protected under EU law’s PDO status and as such must be made with pork to a particular recipe.

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