Fast Goose Rillettes

Name: Fast Goose Rillettes
Cook time: 3 h
Total time: 3 h
Yield: 7
Ingredients: 4 Goose legs (approx. 400 g each); 5 Bay leaves; 6 Juniper berries; 6 Cloves; 5 black peppercorns; 1 Branch Thyme; 2 Branches of rosemary; 7-10 Tbsp salt, white pepper, nutmeg; 125 g ready geese and lard; 2 medium-sized onions

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 7

4 Goose legs (approx. 400 g each)
5 Bay leaves
6 Juniper berries
6 Cloves
5 black peppercorns
1 Branch Thyme
2 Branches of rosemary
7-10 Tbsp salt, white pepper, nutmeg
125 g ready geese and lard
2 medium-sized onions

Directions

1
Goose legs wash. Bring to the boil with a good 3 l water, 3 bay leaves, 3 juniper berries, 3 cloves, peppercorns, thyme, 1 sprig of rosemary and about 2 tbsp. salt. Cover and simmer for 2-3 hours.
2
Remove the legs and let them cool down. Remove flesh from skin and bones, cut into small pieces if necessary. Carefully skim off goose fat from the stock and keep
3
Heat both types of lard. Mix well with goose fat. Season with salt, pepper and nutmeg. Put about 100 g aside. Fill the rest together with the goose meat into a terrine form (approx. 1.2 l content). Put it in a cold place for about 1 hour.
4
Garnish the rillettes with leftover laurel, rosemary, juniper and cloves. Cover with the remaining fat. Chill for at least 12 hours.
5
Peel and chop the onions. Fry for about 3 minutes, turning frequently. Served with: fried potatoes, beetroot and gherkins