I used a light application of translucent Raw Sienna (Winsor&Newton) to add depth to the water, before adding the light ripples to complete the painting.
Rillettes de Canard. Delicious. Served with Steenberg MCC, and Pinot Noir. Perfect.
Rillettes (Ree-Etts) in which seasoned cooked meat, or fish, is shredded and combined with fat into a soft pate. Served at room temperature, spread on baguette.
Terry decided that the cup and a half of duck fat, was a step too far. So, three desert spoons of duck fat over the pressed down meat, as a seal, the compromise. Morrish, for sure!
Also did a couple of versions of Rillettes de Salmon, which were equally delicious and not nearly as much work as the duck. I did skin the salmon before doing the light cooking. Remembering not to handle the fish from Liam Tomlin’s ‘Knife Skills’! All unnecessary as it’s easy to remove once cooked and the fish is flaked.
The Gordon Ramsay recipe, my preferred choice. Although, Terry’s addition of caviar was masterful. Especially with the freshness of the cucumber and yogurt salad. Rye bread, not the best for my wayward blood-sugars!
Great run out to East Head on Virtual Comrades day. The dip in the sea a tad on the freezing side.
RILLETTES OF SHREDDED DUCK
RILLETTES DE CANARD
2 pair duck legs and thighs plus carcass, wings, and all fat and skin of the ducks (reserve breasts for another use)
¾ pound boneless pork shoulder, cut into 1-inch cubes
Trim all fat and skin from the ducks and chop into small pieces. Place the chopped skin and fat in a heavy 3-quart flameproof casserole. Add 3tablespoons water. Render the fat over very low heat; then strain. Measure 1½ cups liquid fat and reserve in the refrigerator. (This barely cooked fat is the secret to light and easily digestible rillettes.) Return remaining fat to the casserole.
Meanwhile, preheat the oven to 300°F. With a mallet or cleaver, chop the legs and thighs of the duck into 1-inch pieces. Chop up the carcasses, wings, and backs. Add all the duck to the casserole along with the pork. Season with 1teaspoon each salt and pepper. Add the stock, wine, thyme, bay leaf, garlic, shallots, and quatre épices.
Set in the oven and cook, uncovered, for 4 to 5 hours, or until the meat is falling off the bones. Stir from time to time to prevent sticking. (The liquid in the pan will evaporate, and the meat will cook slowly in the fat remaining.)
Strain the pork and duck through a colander set over a deep bowl. Let cool for 10 minutes. Pick out the lean meat, including the sweet morsels of duck flesh on the carcass and around the wings; discard the skin, bones, and gristle. Set aside ½ cup of the flavorful fat.
Transfer the duck meat and pork to a food processor fitted with the plastic blade. Pulse 4 to 6 times, or just until the fibers are broken down. Add the reserved 1½ cups chilled fat, the cooked garlic and shallots, and the Armagnac; process for 10 seconds, stopping twice to scrape down bowl. The mixture should have a shredded texture; do not process to a paste. Season with more salt, plenty of pepper, additional thyme, and Quatre Épices to taste; the rillettes should be very peppery.
Lightly pile the rillettes into clean stoneware crocks, leaving about ½ inch at the top. Tap to settle. Cover the rillettes with the reserved flavorful fat. Refrigerate for at least 3 days or up to a week before serving.
In his time Jan has been an electronics, nuclear and power system engineer, a strategist, a humanitarian and an artist. A career path linked by creativity and innovative thinking.
Initially trained at the Johannesburg College of Art, Jan has won numerous international awards and has exhibited nationally and internationally. He can be found in his studio ‘Jandreart’ located at Thesen Harbour Town, Knysna.