Rillettes

Ingredients

• Gänsefleisch (ca. 250 g cooked, fat or skin)
• Gänseschmalz (ca. 250 g cooked, fat or skin)
• 2 sour apples
• 1 tsp pickled green peppercorns
• 4 bay leaves
• 2 tbsp chopped marjoram leaves
• Salt
• ground pepper

Instructions

1. 1.

   Remove skin and bones from goose meat and finely dice it. Warm the schmaltz (first cube the skin, then fry in a pot over medium heat). Strain into a saucepan.

2. 2.

   Peel, quarter, core, and dice apples. Add goose meat, peppercorns, apple cubes, and bay leaves to the schmaltz. Simmer on very low heat for 1 hour, then let cool.

3. 3.

   When the schmaltz begins to set, season with salt and pepper. Add marjoram, stir well until a spreadable consistency forms. Transfer into jars or molds and refrigerate until serving. Serve with country bread.