GIFT How to Make Confit, Rillettes, and Terrines
Learn how to make confit, rillettes and terrines with author, butcher and activist Meredith Leigh.
Introduction to Confit and Rillettes
Applying Cures & Rubs to Confit & Rillettes
Prep for Cooking Confit & Rillettes
Finishing & Storing Confit & Rillettes
Prep and Ingredients for Making a Terrine
Assembling a Terrine
More Resources for You
Why learn about confit? Many people come to this craft from a pure interest in traditional charcuterie. The image of a rustic crock with the duck leg emerging from rich fat is a very motivating idea. When you learn to confit in this course you are learning this age old and practical technique of braising with fat and storing in fat, but you will also be learning more expandable principles. For example: rillettes, a very similar process to confit except the meat is off the bone, is something you can find all over the world, by different names and with different flavors. And in another example, you will learn how confit techniques are being used in modern cuisine to produce singular texture and flavors in foods that aren't destined for long term storage. In short, this course arms you with a practice that can be adapted and morphed to fit many ingredients and many menus. It will open your mind and expand your culinary horizons toward the next creation.
The traditional process of confit: how to braise meat in fat and store it in fat.
A recipe for confit ham hock
How to make rillettes or awarma: meat braised in fat and then shredded and stored in fat.
A recipe for pork rillettes
How to make a terrine, or a meat jelly
How to produce aspic
How to store food in fat for preservation