Quick goose rillettes with fried potatoes

Name: Quick goose rillettes with fried potatoes
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 4 medium-sized legs of goose (approx. 500 g each); 5 Bay leaves; 6 Cloves; 6 Juniper berries; 5 black peppercorns; 3 Branches of rosemary; 2 Twigs Thyme; 7-10 Tbsp Salt; 125 g Goose and lard; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 600 g Potatoes; 1 TABLESPOON Oil; 2 medium onion; 12 Cornichons (glass); 12 discs Beetroot (glass)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

4 medium-sized legs of goose (approx. 500 g each)
5 Bay leaves
6 Cloves
6 Juniper berries
5 black peppercorns
3 Branches of rosemary
2 Twigs Thyme
7-10 Tbsp Salt
125 g Goose and lard
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
600 g Potatoes
1 TABLESPOON Oil
2 medium onion
12 Cornichons (glass)
12 discs Beetroot (glass)

Directions

1
Goose legs wash. Boil 4 litres of water in a pot with 3 bay leaves, 3 cloves, 3 juniper berries, 5 peppercorns, 1 sprig each of rosemary and thyme. Add about 2 tablespoons of salt. Cook the goose legs in it for 2-3 hours. Take the legs out and let them cool down. Remove meat from skin and bones, if necessary cut into small pieces.
2
Results in about 780 g goose meat. Carefully skim the goose fat from the stock and store. Heat both kinds of lard and mix with the goose fat. Season to taste with salt, pepper and nutmeg. Put about 100 g lard aside. Pour the rest together with the goose meat into a terrine mould (approx. 1.2 litres capacity). Put it in a cold place for about 1 hour. Garnish the rilletes with the rest of the laurel, cloves, juniper and 1 sprig of rosemary. Cover with the remaining lard. Leave to cool for at least 12 hours. Cook the potatoes for about 20 minutes. Drain, quench and peel.
3
Garnish the rilletes with the rest of the laurel, cloves, juniper and 1 sprig of rosemary. Cover with the remaining lard. Leave to cool for at least 12 hours. Cook the potatoes for about 20 minutes. Drain, quench and peel. Then cut into slices. Heat the oil in a pan and fry the potatoes for about 10 minutes until golden brown. Coarsely chop the remaining rosemary and thyme and add. Season with salt and pepper. In the meantime peel and finely dice the onions. Fry the goose rillettes with the onions in a pan over medium heat for about 3 minutes. Arrange the goose rillettes with fried potatoes, 2 gherkins each and beetroot slices on plates
4
Heat the oil in a pan and fry the potatoes for about 10 minutes until golden brown. Coarsely chop the remaining rosemary and thyme and add. Season with salt and pepper. In the meantime peel and finely dice the onions. Fry the goose rillettes with the onions in a pan over medium heat for about 3 minutes. Arrange the goose rillettes with fried potatoes, 2 gherkins each and beetroot slices on plates
5
Per portion (with 6 people) approx. 3100 kJ/ 740 kcal. E 23 g/ F 64 g/ KH 16 g. Per portion (with 8 persons) approx. 2310 kJ/ 550 kcal. E 17 g/ F 48 g/ KH 12 g