Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn and Michael Ruhlman

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    from Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie Pâté, Confit, Rillette by Brian Polcyn and Michael Ruhlman

    • Categories: French
    • Ingredients: eggs; store-cupboard ingredients
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Notes about Recipes in this book

  • Fennel confit

    • mjes on September 02, 2021

      Fennel confit (in olive oil) makes a marvelous condiment to serve alongside a pate.

  • Le Mans rillettes de porc

    • zhmark on July 17, 2022

      Getting the salt right is especially important for rillette, and especially when it is served cold or room temp where more salt is needed more than for hot dishes. This recipe suggests 45g of salt for 2 lbs/1kilogram of pork. that would mean salting at about 4.5%. Most proteins are successfully seasoned at 0.5- 2.0% salt per weight. I thought 4.5% was too much and salted less, about 1%, but it was undersalted, especially when cold. But 4.5% is too much. I tried 5 kilograms of pork, with 150 grams of salt (3%) and even that was a little too much. About 2% should be good. So for 1kg of pork use 20g of salt, or for my 5kg of pork I will use 100 g of salt.

  • Wild Atlantic salmon rillettes with dill and shallot

    • mjes on September 02, 2021

      I went with Alaskan salmon as it is local. This makes a great spread for toasts or crackers but it isn't my favorite form of salmon spread -- I lean towards cream cheese or sour cream as a base.

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  • ISBN 10 0393634310
  • ISBN 13 9780393634310
  • Linked ISBNs
  • Published May 14 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition 1
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft.

In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist.

And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold.

Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine.

Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.

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