Goose Rillettes

Remove the giblets from the goose, drain. Exactly wash off the goose inside and out, drain. Let the water boil. Peel and quarter onions and garlic cloves. Cut goose into 4 pieces with poultry shears. Add giblets and goose parts (except liver) to water with onions, garlic and all spices. Cover and simmer for 5 hours.

Then drain clear soup (into a metal bowl) and place in iced water to solidify fat. Skin meat and remove from bones. Cut breast meat into 2-cm cubes, finely shred remaining with fork. Remove fat from clear soup, pour clear soup through a sieve and cook heartily for at least 20 min. Stir a quarter of it with the meat to make a smooth mixture. Heat the fat and fold it in as well. Season to taste with salt, pepper and thyme, pour into prepared earthenware jars and seal tightly with foil. Keep in the refrigerator. (about 3 weeks).

Tip: Stock up on a variety of high-quality spices – it pays off!

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