Oat goose - delicious goose spread - French lard
Rillettes in French, meat spread in ours. Probably in French it tastes best with a baguette. Our way, with homemade sourdough bread, cucumber or radish. I recommend the recipe for homemade bread on sourdough from a mold
Goose Rillettes are one of the tastiest meat spreads I have ever eaten. I will tell you a secret, I know a vegetarian who deviates from her diet for this spread...
Is there a better incentive to try this recipe?
Autumn is the best time for fresh goose. Why autumn? Because the goose breeding cycle ends in late autumn, and then we can buy a fresh, young goose. Then we can only use frozen goose, so while we have it fresh... let's use it!
Additions in the form of herbs and spices can be modified according to the mood and personal taste preferences.
According to this recipe, we can also prepare a duck.
500 g raw goose fat
1 large goose weighing about 3 - 4 kg - I have a Polish oat goose
2 bay leaves
a few sprigs of fresh thyme
5 grains of allspice
5 cloves of garlic
400 ml of dry white wine
Wash the goose, dry it and divide it into smaller portions so that it is easy to put them in a pot. Place the wings on the broth or freeze them. From the remaining portions of goose, separate the skin and fat from the meat. Grind the raw fat, skin and all fatty pieces in a meat grinder. Melt the ground fat over low heat for about an hour.
When the fat has melted, add goose pieces, bay leaves, allspice, garlic, thyme sprigs, salt and pepper to it. Pour the wine over it, cover it with a lid and simmer for 3-4 hours, stirring gently from time to time. The cooking time may depend on the goose, sometimes it may be extended up to 5 hours.
When the goose meat is soft, put it off the fire. When it cools down, we separate the bones from the meat very carefully, we get rid of all cartilages, cubes, spices, so that only meat and fat remain in the pot. Grind all pieces of meat with your fingers or a fiber fork and heat everything together again, season with salt and pepper if necessary. Pour hot rillettes into clean and scalded jars and screw them on.
If we want to store goose spread for longer, we have to double pasteurize jars with meat, i.e. wait 24 hours after the first pasteurization and pasteurize a second time. We can store such jars in a refrigerator or in a very cold cellar for up to 3 months.
Enjoy your meal!
* Basic recipe taken from Kitchen Magazine, original recipe is "Rillette de canard" duck