Goose (Or Duck) Rillettes
This recipe creates a traditional French rillette spread using the leftover carcass from a roast goose or duck. The meat is slowly cooked until tender, then shredded and mixed with its own fat and seasonings. The coarse, textured result is packed into pots and sealed with a layer of fat, preserving it for future use. It makes an excellent starter or snack when served on crusty bread or crackers, offering a fantastic way to utilise every part of the bird.
Ingredients
- 1 goose carcass (including the giblets, wings, and pieces of skin and fat)
- cubed pork belly (optional)
- salt
- pepper
- clove
- bouquet garni
Method
- Break the carcass into pieces and place them in a large pot with the other bird parts and optional pork belly. Add a cup of water, or more if needed, along with the salt, pepper, clove and bouquet garni. Cover the pot and cook very slowly for at least 2 1/2 hours, stirring frequently.
- Once the meat pulls away from the bones easily and most of the liquid has cooked off, take out all the bones. Use your fingers to tear the meat into short strands, combining it thoroughly with the fat, skin and giblets. Aim for a coarse, threaded texture, not a smooth paste like pâté.
- Pack the shredded mixture, along with any leftover liquid, into small baking or custard dishes. Allow it to cool completely. Seal the top with a layer of melted goose or duck fat. Using small containers is ideal for serving a few people as a pre meal bite. These pots can be frozen for storage.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategorySpreads
AuthorRiverRat
