Goose rilettes

Goose rilettes

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


  • 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


  • As a spread on toasted bread for a snack or aperitif