Quebec Pork Cretons with Duck Fat
Ingrédients
- 2 lb regular ground pork
- 3/4 cup plus 2 tablespoons duck fat about 7 oz, unsalted
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1/2 cup water plus small splashes as needed
- 4 sprigs fresh thyme tied together
- 1 1/2 teaspoons fine salt plus more to taste
- 1 teaspoon ground black pepper plus more to taste
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon dried rubbed sage
Instructions
- Chop onion and garlic; combine with pork. Tie thyme and measure seasonings.
- Melt duck fat over low heat in a heavy pot. Add pork onion and garlic.
- Add water and remaining seasonings. Break pork into small grains and bring to a gentle simmer.
- Add thyme. Simmer gently partially covered for about 2 hours, stirring every 10–15 minutes. Remove thyme after 1 hour. Add small splashes of water if the base dries.
- Confirm pork reaches 160°F and onion is tender. Reduce any watery liquid briefly and adjust salt and pepper.
- Transfer to a metal bowl set over ice water. Stir as it cools and thickens, keeping water out of the food.
- Pack in shallow containers, cover and refrigerate promptly. Chill at least 4 hours or overnight and serve on toast.
Vidéo
Notes
The video quantities are approximate. Onion garlic water and spice measures have been standardized for this written adaptation; it has not been kitchen-tested. Yield varies with reduction and portion size. Refrigerate 3–4 days or freeze up to 2 months. No room-temperature storage or home-canning process is provided.