Goose Rillettes

Ingredients

• 4 onions
• 2 carrots
• 150 g celeriac
• 1.5 kg goose leg
• 1 tsp allspice
• 1 tsp peppercorns
• 2 Bay leaves
• Salt
• 150 g dates (pitted)
• pepper (ground)
• cinnamon powder

Instructions

1. 1.

   Peel the onions and roughly dice one onion. Peel the carrots and celeriac, then cut them into large pieces. Combine the diced onion, carrot, celeriac, goose legs, allspice, peppercorns, bay leaves, 2 tbsp salt in a pot. Add about 2 l water, cover, and bring to a boil. Simmer gently on low heat for about 3 hours until the meat is tender. Remove from heat and let cool uncovered, then refrigerate overnight.

2. 2.

   On the next day, remove the solidified goose fat that has risen to the surface (best with a spoon). Strain through a fine sieve if desired and keep in a small pot.

3. 3.

   Separate the meat from the goose legs, discard bones and skin, and shred or cut into small pieces.

4. 4.

   Peel the remaining onions and finely dice them. Chop the dates finely and sauté with the diced onion in 2 tbsp of goose fat until lightly golden brown. Mix in the shredded goose meat, season well with salt and pepper, and add a pinch of cinnamon. Fill a terrine mold evenly. Heat the remaining goose fat, let it melt, then pour over the rillettes to fully cover. Place the lid on and refrigerate overnight.

5. 5.

   Serve with fresh bread as desired.