This is a love letter to mashed-up stuff in a jar.
French rillettes, English potted meats--whatever you call them, the idea is as old as it is simple.
Meat, usually preserved in some manner such as salted and slow-cooked for confit, is shredded together with a good amount of fat and spice, packed into a jar and topped with a bit more creamy white fat and set aside for long-keeping.
What was once a method for extending the shelf life is now just a way of making something nice to spread on toasted bread.
If there's a picnic in your future--and, really, there should be a picnic in your future--consider the benefits of potted meat: It's easily portable and comes in its own handy container. Break it out with a baguette and some mustard or fig jam, and you're a certified picnic hero.
Pork, duck, fish--everything's better in a jar. Unsure what to do with that stash of duck confit you made? Take the meat off a leg or two, then bash it up in a mortar and pestle with lots of the bird's fat, many turns of fresh ground pepper and some Armagnac.
It's okay, let your picnic go to pot.
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