As promised, here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds. I have a preference for guinea hen, but chicken or farmed pheasant will work just as well. The most important changes from my other recipe reside in the use of smoked salt, and the browning of the skin for added flavor.
Guinea hen rillettes
Yields 1 ramequin
2 guinea hen legs, about 3/4 lb
black pepper, ground
4 thyme sprigs
6 oz duck fat
guinea hen liver (optional)
- Sauté the guinea hen legs with olive oil in a hot pan, skin side down, until dark brown. Remove from heat, take the skin off of the flesh and reserve both.
- Weigh the skinned legs [I got about 12 1/2 oz], and then measure 1.6% of that weight in smoked salt. Sprinkle the salt together with some black pepper on both sides of the meat, then transfer to a sous-vide pouch with the thyme and duck fat. Cook in a 166 F water bath for 12 hours. If you like a gamier flavor, you can add the liver.
- Let the pouch cool for 30 minutes. Strain the fat and juices into a plastic container and place in the freezer for about 30 minutes, until just set. Bone the wings and legs, and reserve in the pouch.
- You should have about 6 oz of boneless, skinless meat at this point. Measure 54% of this weight in duck fat, and 25% in jelly [the solidified juice] — for 6 oz of meat that’s 3 1/4 oz duck fat and 1 1/2 oz jelly.
- In a blender, process the duck fat, jelly and reserved browned skin (as well as the liver if you used it) until smooth.
- Transfer to the bowl of an electric mixer fit with the paddle attachment. Shred the meat between your fingers and add to the bowl. Whip on high speed to the desired texture. I like my rillettes on the smooth side, with very few chunks; some people prefer large chunks and will whip the mixture just long enough to distribute the meat. Transfer to a 12 oz ramequin, pack well, then cover with a thin layer of duck fat. Refrigerate until solid, then wrap in plastic film.
- Take out of the refrigerator about 30 minutes before serving. Accompany with rye bread and pickles.