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Le Monnier, Henry
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Nuit de Decembre
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Delacroix, Michel
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Rillettes of Pork and Duck
Bryan Miller

Christmas Memories with Recipes
1994, Wings Books, a division of Random House
Value Publishing, Inc.

"Rillettes are easy to make. If well covered in the refrigerator they should keep
for a week or more, ready to be served with cocktails. Here is a basic recipe that
can be modified with other herbs and spices to suit individual tastes."

1 1/2 pounds lean pork shoulder
1 pound duck meat, with skin and fat, cut into bite-size pieces
1 medium onion, peeled and studded with 3 cloves
1 large clove garlic, peeled
1 1/2 cups dry white wine
Salt and freshly ground pepper to taste
1/8 teaspoon grated fresh nutmeg

Place the pork and duck in a saucepan, cover with water, and cook over medium heat for about 10 minutes.
Add the onion and garlic to the saucepan and cover tightly. Cook for 30 minutes, and then add the wine, salt and pepper. Simmer for 3 hours, covered.
Discard the onion. Remove the duck and pork with a slotted spoon, and let cool. When just cool enough to handle, place the duck meat and fat along with the pork in a bowl. Using a wooden spoon or wire whisk, work the meats and fat together. Add nutmeg and more salt and pepper if needed.
The more the mixture is beaten, the whiter it becomes.
Taste for seasonings, and then spoon the rillettes into a terrine. Cover
tightly and refrigerate. Serve cool with French bread and perhaps some
Dijon mustard.

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