This month's challenge was to stretch a cut of meat to its absolute limit. Enter duck legs roasted low & slow in their own fat until they become a pot of ducky love. For a dinner that's sure to wow, serve taco-style with duck fat fried chickpeas.
The October Charcutepalooza challenge was to “stretch.” I decided to make pork rillettes, or pork jam as the French affectionately call it. From a technical aspect, rillettes are about as easy as making pot roast.