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This classic Québec creation is a perfect match for breakfast or a quick snack on toasted bread. It's super creamy and has a taste that'll totally wow you.
My grandma whipped up this version every Sunday morning. After tons of tweaks, my friends say these are hands down the top cretons in Québec.
Tasty Ingredients
- One cup of quick oats: keeps it all together for the perfect feel
- Half a teaspoon ground allspice: the classic cretons spice
- One and a half teaspoons salt: just the right amount to balance things out
- Half a cup chicken broth: boosts flavor without making things too heavy
- Half a cup white wine: adds a light, tangy twist
- One cup milk: helps soften the meat as it cooks
- 225g lean ground veal: lightens things up and makes it smooth
- 225g medium ground pork: the key to rich, creamy results
- Two tablespoons duck fat: brings out a richness you won't get from butter
- One garlic clove, finely minced: brings a gentle kick of flavor
- One small onion, finely chopped: sets the stage for the whole thing
Simple Step-by-Step Directions
- Shaping and cooling down:
- While it's still hot, scoop it into serving dishes. Drop plastic wrap right on top so a crust doesn't form. Let it sit on the counter to cool, then chill in your fridge at least 4 hours—or overnight if you can wait.
- Final oats and thickening:
- Pour in the oats slowly and stir the whole time so lumps don't form. Cook it open for about 15 more minutes, stirring a bunch, until it's thick but still spreadable.
- Letting it simmer:
- Put the lid on and drop the heat low. Let it gently bubble for 45 minutes, giving it a stir every now and then so it won't stick. The slow cook pulls all the flavors together.
- Adding the meats and liquids:
- Toss in your pork and veal and use a wooden spoon to break it up—get rid of big chunks. Then mix in the milk, wine, broth, salt, and allspice. Stir it all up until smooth.
- Getting your flavors started:
- Heat the duck fat with onion and garlic on medium in a saucepan. Cook until they're soft but not browned—takes about 5 minutes. This is where all the good smells come from.
The real trick with my cretons? Duck fat—just like my granddad did way back in the 50s. Back when my kids were little, they'd run to the kitchen asking what that amazing smell was. Now they cook this up for their kids too.
Keeping It Fresh & Serving
Pop your cretons in containers with a tight seal. They'll stay good for a week in the fridge. Want them to last longer? Split them into small batches and freeze. Just thaw what you need when you need it.
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Fun Ways to Switch It Up
You can totally tweak this base to taste. Toss in a bit of ground cloves or nutmeg if you like more spice. Use rustic breadcrumbs instead of oats for a heartier bite. Some Québec families throw in fresh herbs like thyme or bay leaf while it cooks for extra flavor.
Traditional Sides
Usually, folks smear cretons on slices of toasted country bread or fresh baguettes. For a real Québec-style morning, pair with sour pickles, juicy tomato, and a hefty mug of coffee. If you're having them for lunch, serve next to a green salad dressed with zippy vinaigrette to balance the richness.
Frequently Asked Questions
- → What meats work best for this spread?
This dish traditionally combines semi-lean ground pork and lean ground veal. If you want, try swapping in turkey or chicken for a twist.
- → Can the duck fat be left out?
Sure, you can use butter, vegetable oil, or lard instead. Duck fat has a unique flavor, though, so it's worth trying.
- → What do oats add to the recipe?
Oat flakes help thicken everything up and give the spread a smooth texture by soaking up any extra liquid.
- → What's the secret to a smooth texture?
Break up the meat really well with a wooden spoon as you cook, and stir often. Taking your time helps, too.
- → Can this spread be frozen?
Yep, it freezes great. Store it in airtight containers and keep it in the freezer for up to three months. Thaw it in the fridge slowly before eating.