Goose rillettes with cranberries

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the goose legs and put them in a large pot. Clean, wash and cut the soup greens into large pieces. Peel and quarter onions. Wash about 1/2 bunch of marjoram, dry

2. 2

   Add soup greens, onions, marjoram, bay leaf, juniper berries, peppercorns and 2 tsp salt to the goose legs in the pot. Add about 2 litres of water until the legs are well covered. Bring to the boil, skim and simmer covered for 2-2 1/2 hours.

3. 3

   Let goose legs cool down in a pot and put them in a cool place overnight.

4. 4

   For the Rillette, skim off the solidified goose fat from the stock and set aside (approx. 100 g). Lift the goose legs out of the stock and let them drip off. Remove the meat from skin and bone and cut into small pieces.

5. 5

   Pour the stock through a sieve and measure out 125 ml of stock. Use the rest for other purposes. Put 200 g goose lard, 100 g skimmed lard, broth, meat and cranberries into a casserole dish, season with salt and pepper

6. 6

   Bring to the boil, cover and simmer at low heat for about 45 minutes.

7. 7

   Heat 100 g goose fat. Wash the remaining marjoram, shake dry and pluck off the leaves. Add the marjoram leaves to the finished Rilette and simmer for about 1 minute. Put the rillettes into glasses and pour lard over them.

8. 8

   Allow to cool, seal well and store in the refrigerator.

Nutrition Facts

KCAL
480 kcal

CARBS
6 g

FATS
42 g

PROTEINS
12 g