Rillettes

Art Culinaire, Wntr, 2002

directions

For the skate cheek rillettes, in a medium saucepan over medium heat, bring the skate cheeks and duck fat to 100 degrees. Remove from the heat and set aside for 15 minutes. Using a slotted spoon, transfer the skate cheeks to a paper towel-lined sheet pan to drain and discard the duck fat. Gently flake the cheeks and set aside.

For the pineapple sauce, in a medium saucepan over medium heat, bring the vinegar, truffle juice, radishes, pineapple, and heavy cream to a boil, reduce the heat, and simmer until thick, about 10 minutes. Remove from the heat, add the chives, and stir to combine. Season and set aside keeping warm.

To serve, spoon some skate cheek rillettes in the center of a plate and spoon some pineapple sauce on top. Arrange some truffle slices on top of the rillettes and garnish with dried violets and fleur de sel.

Puligny-Montrachet, Champ Canet

Etienne Souzet

Burgundy, France 1997

Chocolate-Cherry Gelee Rillettes

(Serves 6)

Signature Brut Rose

Jacquesson & Fils

Champagne, France 1990

ingredients

For the cherries:

2 cups granulated sugar

3 cups water

2 cups port

1 vanilla bean

2 star anise

Zest of 1 orange

2 cups cherries with stems

1 tablespoon red Hawaiian sea salt(*)

1 tablespoon black Hawaiian sea salt(**)

1 tablespoon fleur de Sel

For the chocolate gelee:

1 cup reserved cherry cooking liquid

1/4 cup Valhrona[R] cocoa powder

2 ounces Valhrona[R] bittersweet chocolate, chopped

2 tablespoons Grand Marnier[R]

6 sheets gelatin, softened in 6 cups cold water

For the cherry confit:

1 cup granulated sugar

2 cups water

1 cup pitted cherries, chopped

For the sauce:

Reserved cherry confit cooking liquid

1 teaspoon ground black pepper

For the garnish:

Spun sugar cages

(*)Available through Hawaiian Specialty Salt Company at (808) 334-3929.

(**)Available through the Cooking School of Aspen at (800) 603-6004.

directions

For the cherries, in a medium covered saucepan over medium heat, bring the sugar and one cup of the water to a boil. Reduce the heat and maintain at a simmer until the sides begin to brown, about five minutes. Add the remaining water and port gradually. Add the vanilla, anise, orange zest, and cherries and simmer for 10 minutes. Remove from the heat and set aside to cool. Strain though a fine mesh sieve, reserving the cherries and the cooking liquid separately.

For the chocolate gelee, in a medium saucepan over medium heat, bring the reserved cooking liquid, cocoa powder, chocolate and Grand Marnier to a boil. Reduce the heat, whisk in the gelatin, and simmer until dissolved and well combined, about three minutes. Remove from the heat and set aside to cool slightly.

To assemble the rillettes, line a 12x1x1 1/2 -inch pate mold with plastic wrap. Pour enough chocolate gelee to come half way up the sides of the prepared mold. Set aside in the refrigerator until partially set, about five minutes. Remove from the refrigerator and arrange a line of cherries down the center of the mold with the stems up, push gently to secure. Pour the remaining chocolate gelee over the cherries to cover, leaving the stems exposed. Place in the refrigerator until set, about two hours. Transfer the mold to a cuffing board, remove the chocolate cherry gelee and discard the plastic wrap. Cut the gelee into cubes with a whole cherry in each and transfer to a parchment-lined sheet pan. Sprinkle each cube with salt and set aside.