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Be the first to make this!
There's nothing to equal the challenge and reward of making your own rillettes (potted meat) at home. Ask the butcher to cut up and bone your goose for you if you want.
Makes: 5 jars rillettes
100g goose or duck fat
1 goose, boned and cut roughly into pieces
1 tablespoon herbs de Provence
salt and pepper, to taste
water, as needed
- In a large saucepan, melt the goose or duck fat. Add the goose with herbs and salt and pepper to taste. Just cover the meat with water and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, 4 hour, or until the meat easily shreds with a fork.
- Divide the meat between sterile glass jars, seal thoroughly and store in a cool dark place. Serve on French bread as an elegant canape.
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