Goose Rillette

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Goose legs wash. Peel and chop the onions. Boil the legs and onions in 1 1/2 litres of water. Season with salt, peppercorns and bay leaves. Cook for about 3 hours at medium heat. In the meantime peel, wash and finely dice the carrot. Clean, wash and cut the leek into thin slices.

2. 2

   Add the vegetables to the legs during the last 15 minutes and cook them. Take the legs out, remove the meat from the bones and tear with 2 forks. Mix vegetables and meat and press them firmly into small moulds. Chill the stock, skim 200 ml fat. Re-heat the stock, pour over the rillettes, chill again. Shelf life approx. 1 week

3. 3

   Per 100 g approx. 1260 kJ / 300 kcal. E: 38 g; F: 12 g, KH: 1 g