Goose Rillette
Goose Rillette is a traditional French delicacy that showcases the rich and savory flavors of goose in a wonderfully textured spread. This dish involves cooking the goose slowly in its own fat until it becomes tender and easily shreddable. The meat is then mixed with the rendered fat and seasoned with aromatic herbs and spices, creating a delightful blend of flavors. Commonly served as an appetizer, Goose Rillette pairs beautifully with crusty French bread or rustic crackers. It makes for an indulgent starter or a luxurious addition to a charcuterie board, providing a sumptuous taste experience that reflects the elegance of French cuisine.
Welcome to a delightful journey through rustic cuisine! In this recipe, we will be crafting a time-honored French delicacy - Goose Rillette. Rillette is a sumptuous spread made from slowly cooked, tender goose meat that is seasoned and preserved in fat. Perfect for a charcuterie board or spread on a fresh baguette, this Goose Rillette will introduce you to the rich flavors and creamy texture that has been cherished for generations. This recipe has been expertly demonstrated by Wurst Circle on their YouTube channel.
Ingredients:
- Goose legs (Alternately, a whole goose may be used)
- Goose fat (Sufficient to cover the goose during cooking)
- Salt and freshly ground black pepper to taste
- Fresh thyme, rosemary, and sage
- 1 clove of garlic, minced
- Water as needed
Equipment:
- Large pot
- Forks (for shredding the meat)
- Gravy skimmer or similar tool
- Sterilized jars for storage
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Prep Time: 15 minutes
Cook Time: 3-4 hours
Total Time: ~4 hours, 15 minutes
Servings: Depends on the amount of goose used; typically serves several as an appetizer
Instructions:
1. Begin by preheating a large pot on medium heat. Add enough goose fat to cover the goose legs during cooking.
2. Place the goose legs skin-side down into the pot. This assists in rendering the fat more effectively.
3. Monitor the amount of fat in the pot, adding more goose fat as needed to keep the goose 75% submerged.
4. Once the fat is warmed but not too hot, you may add water to ensure the legs are properly covered.
5. Season the goose with salt, pepper, fresh thyme, rosemary, sage, and the minced garlic.
6. Allow the goose legs to simmer at a low to medium heat, maintaining a fat temperature around 80°C (176°F). Alternatively, you can cook them in an oven set to 130°C.
7. Place the lid on the pot and continue to cook slowly, turning the goose every hour or so if they're not completely covered by the fat.
8. Once the goose is cooked and tender (but not falling off the bone), carefully remove from the pot and let cool slightly.
9. Remove the skin and fat, and clean the meat, ensuring all undesired parts are discarded.
10. Shred the goose meat using two forks to your desired consistency while removing any sinews or other unwanted pieces.
11. Separate the cooking liquid from the fat using a gravy skimmer and mix the liquid back into the shredded meat until it achieves a firm consistency. Season with additional salt and pepper to taste.
12. Transfer the rillette into sterilized jars and press down. Top with a layer of the reserved fat to preserve the rillette and enhance flavor.
13. Let the jars cool down before sealing them. Store in the refrigerator.
Cooking Tips:
- Make sure not to overheat the fat to avoid the goose meat from browning too much or burning.
- Regularly check the goose during cooking to maintain proper coverage of fat and water.
Thanks to Wurst Circle for the inspiration and tutorial behind this Goose Rillette recipe. Visit their YouTube channel for more delightful cooking content!
YouTube channel - Wurst Circle: https://www.youtube.com/@WurstCircle
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