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

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  • Pâte à choux panade (page 31)

    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
    show

  • All-purpose spice mix for meat pâtés (page 33)

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

    • Categories: Spice / herb blends & rubs; French
    • Ingredients: white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves
    show

  • Spice mix for wild game (page 34)

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

    • Categories: Spice / herb blends & rubs; French
    • Ingredients: white peppercorns; black peppercorns; juniper berries; ground mustard; dried marjoram; dried thyme; ground bay leaves; ground nutmeg; ground mace; ground ginger
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  • Duck pâté en terrine (page 36)

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: whole duck; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves; brandy; garlic; Madeira wine; shallots; bay leaves; duck livers; pork shoulder; slab bacon; country bread; eggs; pork back fat; heavy cream; pistachio nuts; smoked ham
    show

  • Classic pork pâté (page 39)

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: lean pork; pork back fat; pork shoulder; shallots; garlic; Madeira wine; egg whites; heavy cream; garnish of your choice; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves
    show

  • Straight forcemeat ratio (page 41)

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

    • Categories: Dips, spreads & salsas; French
    • Ingredients: lean duck; pork back fat; pork shoulder; kosher salt; shallots; duck stock; Madeira wine; heavy cream; garnish of your choice; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves
    show

  • Classic pork and liver country pâté (page 45)

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pork shoulder; pork livers; onions; garlic; parsley; eggs; heavy cream; brandy; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves
    show

  • Mousseline forcemeat ratio (page 46)

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

    • Categories: Dips, spreads & salsas; French
    • Ingredients: egg whites; heavy cream; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves; white meat of your choice
    show

  • Chicken and wild mushroom terrine (page 48)

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

    • Categories: Appetizers / starters; French
    • Ingredients: mushrooms; Madeira wine; chicken meat; egg whites; white pepper; grated nutmeg; heavy cream; tarragon; parsley; chives
    show

  • Alsatian veal and chicken terrine (page 52)

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

    • Categories: Appetizers / starters; French
    • Ingredients: slab bacon; sweet onions; shallots; veal sweetbreads; chanterelle mushrooms; parsley; veal breast; boneless skinless chicken breasts; raw foie gras; Alsatian white wine; eggs
    show

  • Asian-spiced pâté (page 54)

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; French; Asian
    • Ingredients: pork shoulder; pork back fat; chicken livers; scallions; garlic; shallots; fresh ginger; eggs; fish sauce; brandy; five-spice powder
    show

  • Five-spice powder (page 54)

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

    • Categories: Spice / herb blends & rubs; French
    • Ingredients: whole star anise; fennel seeds; whole cloves; Szechuan pepper; ground cinnamon
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  • Terrine Bordelaise (page 55)

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

    • Categories: Appetizers / starters; French
    • Ingredients: pork shoulder; pork livers; Bordeaux wine; button mushrooms; porcini mushrooms; shallots; parsley; raw foie gras; heavy cream; eggs
    show

  • Curried chicken terrine (page 57)

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

    • Categories: Appetizers / starters; French
    • Ingredients: boneless skinless chicken thighs; pork belly; chicken livers; slab bacon; curry powder; brandy; boneless skinless chicken breasts; shallots; button mushrooms; parsley; eggs; heavy cream
    show

  • Chicken liver terrine (page 59)

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

    • Categories: Appetizers / starters; French
    • Ingredients: chicken livers; eggs; Madeira wine; oranges; heavy cream
    show

  • Smoked chicken liver terrine (page 61)

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

    • Categories: Appetizers / starters; French
    • Ingredients: chicken livers; whole milk; pork butt; pork back fat; paprika; dried thyme; ground ginger; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; ground nutmeg; ground mace; ground cloves; shallots; garlic; mushrooms; brandy; heavy cream; eggs; white bread; green peppercorns in brine; pistachio nuts
    show

  • Chicken and veal terrine with sweetbreads and mushrooms (page 63)

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

    • Categories: Appetizers / starters; French
    • Ingredients: lean veal; boneless skinless chicken breasts; slab bacon; chicken livers; button mushrooms; shallots; Madeira wine; dry white wine; eggs; heavy cream; sweetbreads; onions; celery; parsnips; black peppercorns; thyme; bay leaves; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves
    show

  • On cooking sweetbreads (page 65)

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

    • Categories: French
    • Ingredients: kosher salt; sweetbreads; onions; celery; parsnips; Madeira wine; black peppercorns; thyme; bay leaves
    show

  • Chicken, pork, liver, and mushroom terrine (page 67)

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

    • Categories: Appetizers / starters; French
    • Ingredients: pork shoulder; chicken livers; mixed mushrooms; shallots; Madeira wine; eggs; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves
    show

  • Pork liver terrine (page 69)

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

    • Categories: Appetizers / starters; French
    • Ingredients: garlic; shallots; pork livers; unsalted butter; eggs; Sauternes wine; brandy; oranges; lemons; ground juniper berries; heavy cream
    show

  • Spicy Moroccan lamb terrine with roasted red peppers (page 71)

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

    • Categories: Appetizers / starters; French; Moroccan
    • Ingredients: lamb shoulder; pork back fat; parsley; fresh oregano; garlic; Aleppo pepper; ground coriander; heavy cream; eggs
    show

  • Gratin of rabbit with apricots and Armagnac (page 73)

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

    • Categories: Appetizers / starters; French
    • Ingredients: dried apricots; Armagnac; slab bacon; pork butt; shallots; rabbit legs; pork back fat; egg whites; white peppercorns; sweet Hungarian paprika; ground bay leaves; dried marjoram; dried thyme; ground nutmeg; ground mace; ground ginger; ground cloves
    show

  • Pheasant and Pernod terrine with fennel confit (page 76)

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

    • Categories: Appetizers / starters; French
    • Ingredients: whole pheasant; pork shoulder; pork back fat; garlic; shallots; Madeira wine; Pernod; egg whites; oranges; ground fennel; smoked ham; fennel; black peppercorns
    show

  • Smoked salmon and dill terrine (page 78)

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

    • Categories: Appetizers / starters; French
    • Ingredients: zucchini; cream cheese; dill; smoked salmon
    show

  • Lobster terrine (page 79)

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

    • Categories: Appetizers / starters; French
    • Ingredients: rock shrimp; egg whites; heavy cream; cooked lobster meat; lobster roe; chives; dill
    show

Notes about this book

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Notes about Recipes in this book

  • 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.

  • Fennel confit

    • mjes on September 02, 2021

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

  • 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
  • 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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