Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks. Although they were originally made from pork, I chose wild pheasant today to satisfy my never-ending wintry game cravings.
For the January Charcutepalooza Challenge, we made home-cured duck prosciutto. We paired it with homemade crackers, my montmorency cherry jam, sliced blood oranges, and olive-oil marinated chevre. Delicious!