Goose (Or Duck) Rillettes
"Shredded goose (or duck) meat.
This is a wonderful French staple, used as an appetizer, snack or lunch, and served on slices of crusty baguette or crackers. I use the carcass from a roast goose or duck after we've served it for a meal; it's a great way to make use of every last delicious morsel of the bird."
- Ready In:
- 3hrs
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 1 goose carcass (including the giblets, wings, and pieces of skin and fat)
- cubed pork belly (optional)
- salt
- pepper
- clove
- bouquet garni
directions
- Break up the carcass and place it with the other parts and the cubed pork in a large pot with a cupful (or more, as necessary) of water. Add the seasonings, cover, and cook very slowly, stirring often, for at least 2 1/2 hours.
- When the meat separates easily from the bones and the liquid has almost evaporated, remove the bones and tear the meat into short strands with your fingers, mixing it well with the fat, skin and giblets. The texture should be coarse and with separate threads, rather than more homogenized like a pâté.
- Fill small baking or custard dishes with the mixture and any remaining liquid, leave it to cool, and then cover it with a layer of goose or duck fat. I use small containers which will each serve two to four people as an amuse-bouche before a meal. They can be frozen.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
jeeesus!! You make 'rillettes' and me stupid French self, I have never ever made any!! I have a 'foie gras making' week end planned with friends but, that's definite now, I'll plan a 'rillette making' one!!! I don't think I'll put pork though or I will... we'll see, 'foie gras' first, we must be thinking ahead and getting ready for next xmas!
RECIPE SUBMITTED BY
We live on a small river farm in southern NJ; we are both retired from our primary jobs but I'm also a painter and my DH manages the farm. We used to have sheep, goats and horses too, but have pared down the animal residents to just poultry. We also have a huge organic vegetable garden.
We visited France for the first time in 2006 and went again this past fall; as a result we have become French food fanatics. I'm having lots of fun trying new recipes, especially since a lot of French cooking lends itself well to using up some of those free-range geese or chickens that we raise. And French beef recipes work well for deer meat, too. My visits to France have also inspired some paintings which you can see on my website.
