Rilettes (pronounced “rijett”) are originally meat products made from leftover pieces of meat.
The finished rilettes are often served as a snack on toasted bread. For the goose rilettes shown here, you need skinless legs of goose and a sufficient amount of goose fat.
The fat content in Rilettes is 40%, so that can too [restrict]Purchasing can be designed accordingly:
- 3 kg of skin-on-bone goose legs
- 1 kg of pure goose fat
Action:
- Skin the goose legs and add them to the lard as described here .
- Season the goose legs, per kg of meat:
- 14 grams of salt
- 5 grams of pepper
- 3 g dried thyme
- 3 g coriander seeds
- Let the legs rest in a cool place for 2 hours
- Rinse the legs in cold water and pat dry
- Place them close together in a large enough pot
- Pour in warm but not hot lard until everything is covered
- Close the pot and cook in the oven at 100°C for 4 hours
- Take the legs out of the hot lard
- Separate the meat from the bones and discard the bones
- Using two large forks, shred the meat until only fibers are visible
- weigh meat mass
- Weigh out 40% of the goose fat and pour it over the meat
- Season to taste with salt and pepper
- Mix well and pour into sterilized screw-top jars while still warm
- close tightly
For storage :
- Version 1:
- Heat the closed jars again for 1 hour at 100°C in the oven and let them cool down, alternatively stack them in a water bath at 80°C
- let it get cold
- The jars are tightly closed when the middle of the lid curves downwards
- Variant 2:
- Leave closed jars to cool
- vacuum in a chamber vacuum sealer
- If the middle of the lid is curved downwards, the jars are airless and can therefore be kept chilled for a long time
Use:
- As a spread on toasted bread for a snack or aperitif
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