Rillettes d’Oie – Goose Rillettes

Place goose legs in a large saucepan, cover with water, add salt, add spices and culinary herbs in a spice bag (facilitates later fishing out), bring to the boil and simmer on low heat for 2 hours. Remove spices and drumsticks. Remove skin and bones. Cut the meat into small pieces (fiber length about 1, 5 to 2 cm) and add repeatedly to the clear soup. Continue until the liquid boils away and only meat and fat remain. Add lard and grated lemon peel.

Pour into jars and refrigerate.

Will keep for several weeks in the refrigerator.

For longer preservation pasteurize for 1 hour at 98 °C (boiling kettle) or in the oven at 175 °C also for one hour but only calculate from the time when small pearls rise in the jars.

Apropos: the skin cut into small pieces, crisply fried mixed with the finished rillette is also super delicious.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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