Goose meat rillettes

Ingredients for 1 servings:

• 100 ml water
• 500 g bacon, green
• 2 ½ kg goose (pieces with bones)
• 20 g salt
• 4 g pepper
• 2 g thyme
• 2 g marjoram
• 1 onion(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 40 minutes

for preserving the not so noble goose parts, for approx. 12 jars

Dice the bacon and bring to a boil with the water. Dice the onion. Place all ingredients in a large pot and simmer covered for 5 hours and uncovered for 3 hours over very low heat. The mixture should be completely water-free, so if steam is still rising, simmer a little longer. Skim off any fat and let the rest cool slightly. With clean, washed hands, scrape the meat from the bones and place it in stoneware pots or jars. Pour the fat over the meat so that it is completely covered. If there isn’t enough fat, top up with lard. The original recipe calls for very fatty pork belly. However, since this is usually too lean, I used back bacon. The rillettes will keep for about 2-3 months as long as the lard layer on the surface is not damaged and they are stored in a cool place.