Fine goose rillettes

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 1
  • 4 Goose legs (400-500 g each)
  • 2 Branches of rosemary
  • 7-10 Tbsp salt and pepper
  • 1 TABLESPOON Peppercorns
  • 4 Bay leaves
  • 5 Cloves
  • 5 Juniper berries
  • 8 Stem(s) Thyme
  • 150 g Goose fat
  • 7-10 Tbsp grated zest of 1 organic lemon

Directions

  1. 1

    Wash goose legs, wash rosemary. Bring a good 3 l water, 2 tablespoons salt, rosemary, peppercorns, bay leaf, cloves and juniper berries to the boil. Add goose legs to the boiling salted water and simmer at medium heat for about 2 hours.

  2. 2

    Skim off the resulting foam from time to time with a skimmer.

  3. 3

    Lift out clubs. Let the legs and broth cool down. Then skim the goose fat from the stock and put aside. Measure out about 1.5 l of the stock and reduce it to about 300 ml in a wide pot at high heat for 30-40 minutes.

  4. 4

    In the meantime, remove the meat from the skin and bones and cut it into small pieces. Wash the thyme, shake dry and remove the leaves from the stalks.

  5. 5

    Mix meat, reduced stock, goose fat and skimmed goose fat. Season with pepper, thyme and lemon peel. Distribute the rillettes in previously hot rinsed glasses, close them tightly immediately and add at least a little bit of the meat.

  6. 6

    Leave to stand for 1 week in a cool place. Lasts 4-6 weeks in a cool place.