Confit, Rillettes, Etc.
This is something of a grab bag category, where you will find various cured things that are not really dry aged, nor fermented like salami.
Confit is essentially slow poaching in oil or fat, rillettes are a rough pate — when I make pates they will be in this category, too. I also included coppa di testa, or head cheese, because it is considered part of the overall charcuterie craft. Unlike confit or rillettes, however, coppa di testa does not keep for a long time. Eat it within a week or so.
- Duck or Goose Rillettes
- Rillettes of Smoked Shad, Trout or Mackerel
- English Duck Pie, a great use for diver or sea ducks or snow geese
- Coppa di Testa, Brawn, or Head Cheese (for pork or wild boar)
- Wild Duck or Goose Terrine
- Making confit with pheasants, or grouse, partridges or quail
