Assiette De Charcuterie Recipe
Duck rillettes, countryside paté & Auvergne prosciutto
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Ingredients
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Duck Rillettes
Countryside Paté
Auvergne Prosciutto
Method
Duck Rillettes
- 1
- 2
Cook the Duck
Cook on low heat for about 2-3 hours until the meat is tender and falling off the bone.
- 3
Shred the Meat
Remove the duck legs from the fat, shred the meat and mix it with some of the fat to achieve a spreadable consistency. Store in jars.
Countryside Paté
- 4
Mix the Ingredients
In a large bowl, combine ground pork, ground beef, finely chopped onion, eggs, breadcrumbs, salt, black pepper, and herbs de Provence.
- 5
Prepare for Baking
Preheat the oven to 350°F (175°C). Transfer the mixture to a loaf pan and smooth the top.
- 6
Bake the Paté
Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C). Let cool before slicing.
Serving
- 7
Assemble the Plate
Arrange slices of countryside paté, the duck rillettes in a small bowl, and the Auvergne prosciutto on a serving platter.
- 8
Garnish
Serve with crusty bread, cornichons, and mustard on the side.