Goose Rillettes

A expertly prepared approach to canada goose that produces delicious results that highlight the natural flavors. This recipe uses careful attention to detail to bring out the best in your harvest, creating a memorable meal for family and friends.

French preservation technique

Traditional Charcuterie Rillettes represents classic French preservation, slowly cooking meat in fat until it shreds easily, then packing in fat for long-term storage.

Ingredients (Serves 15-20 as appetizer)

• 4 lbs goose leg quarters
• 2 lbs rendered goose or duck fat
• 1/4 cup kosher salt
• 2 tbsp fresh thyme, chopped
• 2 bay leaves, crumbled
• 1 tbsp black peppercorns, cracked
• 6 cloves garlic, smashed
• 2 tbsp cognac (optional)

Method

1. Curing: Cure the goose legs with salt and aromatics for 12 to 24 hours in the refrigerator.

2. Preparation: Rinse off the cure and pat the legs thoroughly dry before cooking.

3. Confit Cooking: Cook the legs submerged in fat at 180°F for 4 to 5 hours until falling-apart tender.

4. Shredding: When cool enough to handle, shred the goose by hand, discarding the bones and skin.

5. Seasoning: Season the shredded meat with salt, pepper, and a splash of cognac for richness.

6. Potting: Pack the goose firmly into crocks or jars and cover with a layer of the strained cooking fat.