Key things to remember

Congratulation on finishing this Unit on confits and spreads. Here's a recap of the key things to remember when making confit and rillettes at home.

As usual, the quality of the meat you use is crucial. The better quality the meat, the better the rillettes
Always keep in mind that rillettes are like wine. While making a single origin rillette (i.e., using one cut of meat) will bring a good result it will not take the world by storm. The more you practice, the more you will be able to blend various cuts of meat and find your signature style.
Don't overdo the salt! By default, French rillettes are meant to taste mildly salty. While you can add salt and pepper towards the end, be careful because if you add too much you won't be able to get rid of the taste and an overly salty rillettes is not enjoyable.
As it is often the case with cooking meats, the more you have the more taste you will get. 500 grams or a pound of meat is what we used in these recipes but you can double the volume for more taste.