Goose Rillettes

Goose gillette:

1. The Gillette comes from France and was cooked from the remains of the goose or duck that were left over. I never have leftovers when roasting goose, I had to buy legs, but breasts are fine too. Though it takes more effort, it’s well worth the effort. One is rewarded by looking out with their wonderful taste. I got the recipe from the east coast of Canada, the French side. (stolen ;-( have cooked it several times with success.

Preparation: 1st day

1. So about 750gr. Goose meat, in my case I cooked legs. After they have been separated from the bone and put the skin separately. Roughly dice the meat and finely cut the skin.
2. Now melt the goose fat or lard in a saucepan, add the meat and let it steep in the oven at 80 ° for 3 hours. Heat the last 10 minutes to 110 ° (only for sterilization). All overnight in the refrigerator.

2.Tag

1. From the refrigerator, there should be a block when you fall. Remove the jelly from the stock, put it back in the pot, then add 2/3 of the pork fat or lard. Let it steep for another 3 hours at 80 °. Heat to 120 ° in the last 10 minutes and boil out all the water. Let cool again overnight.

3.Tag

1. Heat the rillette mixture to 80 ° and simmer for 2 hours. In the meantime, cut the apple and onion into fine cubes. Pluck the fresh thyme. Put 1/3 of the pork fat in a pan and fry the goose bumps until crispy, add the onion and fry the apples in the same color. Heat the whole thing to the rillette to 140 °, add salt and pepper, stir with a wooden spoon so that it doesn’t burn. After 15 minutes add the thyme (leave a remainder to the garnish), stir and pour into weck or other fire-proof glasses. After cooling in the refrigerator, garnish with the thyme.
2. On fresh bread, baguette, ciabatta or other, simply delicious. I like ciabatta with whole wheat flour. A lot of work … but you should try it … if you want to go outside you love lard or lard … it costs many times as much when it is ready and is not as tasty as self-cooked ..