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🍽️ Creamy Goose Rillette

807 kcal · 150 min · 4 servings

Ingredients

• 0.25 bunch thyme
• 600 g duck breast fillet (with fat layer)
• 200 g duck fat (or goose fat)
• 0.1 l white wine
• 3 bay leaves
• 2 tbsp salt
• 1 tsp sugar
• pepper (from the mill)

Instructions

1. 1. Rinse the thyme sprigs under running water.
2. 2. Gently shake the herbs to remove excess moisture.
3. 3. Pluck the thyme leaves from the stems.
4. 4. Set the leaves aside and keep them in a cool place.
5. 5. Carefully separate the duck breasts from the thick layer of fat.
6. 6. Rub the meat evenly with salt.
7. 7. Sprinkle the sugar over the meat.
8. 8. Season the meat with black pepper.
9. 9. Massage the spices well into the meat.
10. 10. Wrap the meat tightly in cling film.
11. 11. Place the package in the refrigerator.
12. 12. Let the meat marinate for 24 hours.
13. 13. Cut the fat rind into very small cubes.
14. 14. Put the fat cubes into a pot.
15. 15. Set the stove to a moderate heat level.
16. 16. Let the fat melt slowly.
17. 17. Pour the melted duck fat into the pot.
18. 18. Pour the wine into the fat mixture.
19. 19. Add the bay leaves to the pot.
20. 20. Add the prepared thyme leaves.
21. 21. Take the meat out of the foil.
22. 22. Cut the meat lengthwise along the grain.
23. 23. Shred the meat into very fine strips.
24. 24. Add the meat strips to the fat mixture.
25. 25. Turn the heat down to a very low level.
26. 26. Cook the meat over low heat.
27. 27. Simmer the meat until tender for about 2 hours.
28. 28. Remove the pot from the stove.
29. 29. Transfer the mixture into a bowl.
30. 30. Divide the mixture into small ramekins.
31. 31. Cover the dishes with a lid.
32. 32. Place the dishes in the refrigerator.
33. 33. Let the rillettes cool down completely.

Nutrition per serving

• kcal: 807
• Protein: 27 g · Fett/Fat: 76 g · Carbs: 3 g