A classic rillette used for a lunch starter in the kitchen, great also for your packed lunch or a picnic. I love it on toast with a glass on wine.
Chicken rillette:
4 chicken legs
1000ml duck fat
10g thyme
1 bulb garlic
100g salt
20g sugar
1 tsp fennel seeds
Blend all the dry ingredients together to make a cure and cover the chicken with it. Cure for 4 hours then wash off the salt. Submerge in the duck fat and cook at 80*c and cook for 10 hours, or until it is so tender that it falls off the bone effortlessly. Let it cool in the fat to keep it moist. Once cool, take the meat out and flake it off the bone. Add a little dijon mustard, chive & tarragon. Just enough to flavour the mix. Add some seasoning and a little more duck fat to help set the mix in a terrine.
Watercress mayonnaise:
50g watercress
650ml oil
100ml egg yolk
3 tbl vinegar
1 tbl dijon
Pinch salt
Blend the watercress with the oil, bring to the boil and pass through a muslin cloth. Chill to 5*c. Place the mustard, egg, vinegar and salt in the blender and emulsify with the watercress oil to produce the mayonnaise. Once ready chill immediately.
Pickled Chanterelles:
90ml olive oil
1 shallot
100g chanterelle mushrooms
25ml lemon juice
25ml sherry vinegar
Sauté the chanterelles in a little oil. Bring everything else to boiling point and pour over the mushrooms. Chill and serve once cold.
To garnish:
Watercress
Lollo rosso
