Ingredients (for 6 people)

• 1 goose

• 3 cloves of garlic

• 2 cloves

• 10 peppercorns

• 200 g goose fat

• 1 branch thyme

• 1 teaspoon salt

• muslin bag

Procedure

1. Cut up the goose meat. Set the fat and lean aside. Grind up the goose meat.
    
2. Peel the garlic and chop it up. Put it in the muslin sack with the peppercorns and cloves.
    
3. Melt 100 g goose fat in a frying pan, add ground meat, chopped garlic, thyme branch, the muslin sack and slat. Mix it all well.
    
4. Add one glass of water and simmer for 3 hours. When the time is up, remove the sack and the lid and continue to cook it while continually stirring to obtain satisfactory consistence.
    
5. Fill two stoneware pots, that you have previously scalded, with the hot rillettes. Let it cool down.  
    
6. Melt 100 g goose fat and pour it in each pot.  Close the pots and keep them in a cold place.

How to Serve :
 

Serve cold.
 

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