Duck and Pork Rillettes | Everyday Gourmet S6 E15

[@foodstrongfamily]

Amazing video. Your knowledge of the kitchen is very clear. I've been cooking for 20 years professionally and I can see that you are a serious cook! Thank you!

[@moniquehuchet3646]

You made me home sick, I am originally from Tours and rillettes are it’s specialty.

[@andrewmorabito6712]

can you tell me why you covered it with baking paper and foil?

[@brucew.5292]

Andrew Morabito She did it to retain moisture during cooking

[@gabortamasi5433]

The meet will be tastier and softer if you do it like this.

[@TheDivineKlara]

I believe you can use the lid as well...

[@1989Rodman]

What flavor is moist?🤔

[@beelinekhan460]

Google

[@robjohnson8748]

Is the skin of the duck discarded or does that also make it into the rillettes?

[@Mamamiaia-2015]

rob johnson I believe it’s discarded.

[@admiral7922]

Leave the skin out. Use the skin to flavour a soup stock

[@MrDukeSilverr]

@@admiral7922 nah, use the skin for rendering out fat, duckskin is super fatty and u don’t want to waste any of that stuff

[@beelinekhan460]

Render it and use for cooking

[@yseson_]

"Rabbit is hard to get your hand on"
Not in the Midwest

[@iann23]

That orange is a yellow/green at best.

[@cookinginthedark6768]

Those are shit rillettes darling. More fat. Room temp butter. More finely shredded meat.