Goose toilet
easy
160 mins
160 mins
Ingredients
- 2 Branches of rosemary
- 4 Goose legs (approx. 500 g each)
- 7-10 Tbsp Salt
- 1 TABLESPOON Peppercorns
- 4 Bay leaves
- 5 Cloves
- 5 Juniper berries
- 8 Stem(s) Thyme
- 150 g Goose fat
- 7-10 Tbsp Pepper
Directions
- 1
Wash the rosemary. Wash goose legs. Boil 4 litres of salted water. Add goose legs, bring to the boil and simmer at medium heat for about 2 hours. Skim off the stock and season with rosemary, peppercorns, laurel, cloves and juniper berries
- 2
Remove the legs and let them cool down. Scoop out the goose fat from the broth, put aside. Measure out approx. 1.5 litres of stock and boil down to approx. 300 ml. Remove meat from skin and bones and cut into small pieces. Wash thyme, shake dry and remove leaves from the stalks. Mix meat, boiled stock, goose lard and skimmed goose fat. Season with thyme and pepper. Distribute the Rilette in previously hot rinsed glasses, close them tightly immediately and let them soak for at least 2 days.
- 3
Preparation time approx. 2 hours 40 minutes
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