There are a few terrines and pâtés in the Eleven Madison Park cookbook that are capped with gelée. One that especially interested me is rabbit rillette topped with violet mustard gelée. I had only ever seen rillette topped with rendered lard, not a gelatin-rich liquid. Also I had only seen rillette presented in a ramekin, or perhaps shaped into quenelles, or spread on toast; I had never seen it treated more like a terrine, sliced into tidy rectangles. It’s a great example of the finesse that distinguishes these dishes from ones you would get in a bistro or brasserie. I set out to make my own version of terrine de rillette with gelée.
This past week we made a large … Continue reading.
Ducks and geese are fatty little creatures. Historically even fattier than they are now. Especially in southwestern France, where they are usually fattened to make foie gras.
This is a goose from Greens, Eggs, and Ham. It weighs about eleven pounds. We’re going to render some of its fat. We’re also going to confit the breasts and legs, then turn them into rillettes.
First we cut the breasts and legs from our goose. For a description of this process, see Poultry Cutting.
Rendering the Fat
Even though the choice fat around the breasts and legs is going into our confit, there is still lots of fat to be rendered from the goose. Look for fatty trim … Continue reading.
The personal website of Edmonton chef Allan Suddaby
