Apple Rillettes Tart

Ingredients

• 750 g goose leg (3 goose legs)
• 10 g sugar
• 20 g salt
• 3 Juniper berries
• 3 allspice berries
• 4 black peppercorns
• 2 Bay leaves
• 80 g goose lard
• 1 untreated lemon
• 1 bundle sage
• 3 eggs
• 200 g frozen puff pastry
• 2 small apples
• coarse sea salt (for sprinkling)

Instructions

1. 1.

   Wash and pat dry the goose legs, rub with sugar and salt, and refrigerate overnight. The next day, place the legs in a large pot of boiling water, covering them, and simmer on low heat for about 2 hours. Skim off the foam that forms. Remove the legs and let cool. Strain the goose stock through a fine sieve into a pot and skim the fat. Reduce the stock over relatively strong heat until you have measured out 80 ml; set aside to cool. Separate the meat from the bones, removing skin, tendons, and cartilage.

2. 2.

   Crush the juniper berries, allspice, and peppercorns in a mortar. Roughly tear the bay leaves. Warm the lard, add the juniper, allspice, pepper, and bay leaves, and let infuse on low heat for 10 minutes. Strain the lard into a bowl. Grate the zest of the lemon finely using a kitchen grater. Wash, dry, shake off excess water from the sage, pluck the leaves, and finely chop a few as desired.

3. 3.

   Preheat the oven to 200°C (Oven/Convection).

4. 4.

   Mix the meat with the stock, lemon zest, chopped sage, and lard; let it cool slightly. Beat in the eggs.

5. 5.

   Roll out the puff pastry into a round about 26-28 cm in diameter and line a tart pan of roughly 26 cm diameter with it.

6. 6.

   Pour the rillettes mixture into the pastry, trim any excess dough edges with a sharp knife.

7. 7.

   Bake in the preheated oven for 30-40 minutes.

8. 8.

   Wash the apples, core them with an apple corer, and slice thinly. Fifteen minutes before the end of baking, arrange the apple slices on top of the tart, sprinkle more sage, season with sea salt, and finish cooking.

9. 9.

   Serve warm or cold.