Asia Rillettes with Winter Salad

*4-6 servings 1. clean greens, cut off. Bring to boil with drumsticks, pepper and bay leaf, covered with salted water, removing foam several times. Make open at low temperature 1 hour.

2. remove meat, cool slightly, loosen from bones, remove fat, tendons and skin. Separate meat into fine fibers with two forks, mix with tandoori powder and lemon zest. Heat lard, mix extensively with the meat. All in a mold 500 ml content mold, press well until smooth, cover with parchment paper, put to cool for one night.

3. cook beets in salted water with bay leaf in 40-50 min over medium heat. Drain, cool. Clean lettuces and roughly shred. Peel oranges down to flesh, remove fillets and set aside. Squeeze juice from separating skins, set aside. Finely dice shallots.

Peel beet, first cut into 2-3 mm thick slices, then into fine strips.

Mix vinegar, five tablespoons of seed oil, orange juice, shallots, salt, pepper. Cut chives into 3-4 cm long pieces. Mix lettuce leaves, oranges and beet in a bowl with the salad dressing, sprinkle with chives and serve with the rillettes. Toasted baguette goes well with this.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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