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This classic Quebecois creton spread is awesome for breakfast or as a snack on your favorite toasted bread. You'll love the smooth, creamy texture and the crazy good flavor that'll totally wake up your taste buds.
This is the way my grandma made cretons every Sunday. Over time, I've tweaked her method, and now my friends swear these are the best cretons around.
Tasty Ingredients
- One chopped onion: sets a flavorful base for the whole mix
- One clove garlic, chopped: brings out a gentle kick
- Two tablespoons duck fat: way richer than butter
- 225g lean ground veal: keeps things a little lighter compared to all pork
- 225g medium ground pork: adds the creamy fat you need
- One cup milk: helps the meat stay soft during the slow cook
- Half a cup chicken stock: bumps up the taste but doesn't weigh things down
- Half a cup white wine: gives a little tang and depth
- One and a half teaspoons salt: just right for pulling all the flavors together
- Half a teaspoon ground allspice: gives that signature creton boost
- One cup quick-cooking oats: turns it all into a perfectly spreadable pot
Step-By-Step Instructions
- Shape and Cool:
- Spoon the hot mixture into your containers. Lay some plastic right on top so it doesn't get crusty. Let it chill on the counter to cool, then pop it in the fridge for four hours, or better yet, overnight.
- Oats and Thicken:
- Stir in the oats slowly so you don't get any lumps. Take the lid off and keep it on a gentle simmer for another 15 minutes or so, mixing often. You'll know it's done when things are nice and creamy but still hold their shape.
- Slow Cooking:
- Put the lid on and let the whole thing hang out over super low heat for about 45 minutes, giving it a stir every once in a while so nothing sticks. This is where everything gets really tasty.
- Add Meat and Liquid:
- Toss in the ground meats and break them up well so you don't get chunks. Pour in milk, wine, stock, salt, and allspice next, mixing gently so it all comes together.
- Start the Aromatics:
- Drop your onion and garlic into a saucepan with duck fat over medium heat. Cook for about 5 minutes until they're soft and smelling awesome, but not browned. Trust me, this step is where the magic starts.
The real trick here? Duck fat. That's what my grandpa used back in the 50s. Back when my kids were little, every time I made this, the smell pulled them out of bed in the morning. Now they've got their own families, and they're using the same method.
How To Store & Serve
Keep your cretons fresh by popping them into airtight containers. In the fridge, they're good for a week. For a longer stretch, split it up into small batches and freeze. That way, you can just thaw what you need anytime.
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Fun Twists
You can totally make this your own. Try tossing in a sprinkle of ground cloves or nutmeg for a spicy kick. Want a chunkier texture? Swap the oats for big pieces of rustic bread. Some families even add a little fresh thyme or bay leaf while it cooks for extra aroma.
Classic Pairings
Cretons go best on crunchy country bread or a fresh baguette. For a true Quebec breakfast, serve with tangy pickles, ripe tomatoes, and a hot coffee. If you want a light lunch, add a simple salad with a zippy vinaigrette to cut through all that richness.
Frequently Asked Questions
- → What types of meats work best for cretons?
Cretons are usually made with medium-lean ground pork and lean ground veal. You can also try swapping in meats like turkey or chicken to customize it.
- → Can I replace duck fat in this recipe?
Of course! Duck fat can be swapped with butter, vegetable oil, or even lard, though duck fat adds a more authentic flavor.
- → Why are oats added to the recipe?
Oats thicken the mixture and help create that creamy texture that's key to great cretons. They also soak up extra liquid during cooking.
- → How do I get the perfect texture for cretons?
For a smooth texture, break up the ground meat well while cooking, using a wooden spoon, and stir frequently. Taking your time during the cooking process is really important.
- → Is it possible to freeze cretons?
Yes, absolutely! Cretons freeze wonderfully. Put them in airtight containers and keep them for up to 3 months. Thaw them slowly in the fridge when you're ready to eat.