Restaurants›Parc›Charcuterie Recipe

Charcuterie Recipe

Inspired by Parc
Time3h
Serves4

pâté campagne, duck rillette, jambon de bayonne

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Ingredients

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Pâté Campagne

Duck Rillette

Jambon de Bayonne

Method

Pâté Campagne

1

Prepare the meat mixture

In a large bowl, mix the ground pork shoulder, pork fatback, finely chopped onion, minced garlic, eggs, thyme, salt, and pepper. Add cognac and mix well.

2

Pack into terrine

Transfer the mixture to a terrine mold or a loaf pan, pressing down firmly. Top with bay leaves.

3

Bake

Cover with foil and bake in a preheated oven at 160°C (320°F) for 1.5 hours. Let it cool completely before refrigerating.

Duck Rillette

4

Cook the duck

In a heavy pot, combine duck legs, duck fat, garlic, thyme, salt, and pepper. Cover and cook on low heat for about 2 hours until the meat is tender.

5

Shred the meat

Remove the duck legs from the pot and let cool slightly. Shred the meat and mix it back with the fat until well combined.

6

Store

Transfer to jars and pour any melted fat over the top to seal. Refrigerate until ready to serve.

Jambon de Bayonne

7

Slice

Thinly slice the Jambon de Bayonne and arrange on a serving platter.