Rilette of the Goose

Ingredients

• 600 g goose breast fillet (with fat layer)
• 200 g goose lard
• 0.1 l white wine
• 3 bay leaves
• 2 tbsp salt
• 1 tsp sugar
• white pepper
• hazelnuts (for garnish)
• tarragon (for garnish)
• Baguette
• renke rolls

Instructions

1. 1.

   Separate the goose breasts from the fat layer. Rub the meat with salt, sugar and pepper, wrap tightly in foil and let it marinate in the refrigerator for 24 hours. Dice the fat into very fine cubes and sauté them in a pot. Add goose lard, wine and bay leaves. Remove the goose meat from the foil, cut it lengthwise against the grain into very fine pieces and simmer gently in the fat mixture for about 2 hours until tender.

2. 2.

   Transfer the mixture to a bowl or small dishes and cover; refrigerate until cold. Garnish with tarragon and serve on buttered baguette topped with hazelnuts and renke rolls.