The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Goose rillettes with pears in grape must

You'll need

1 (about 2.5 kg) goose, legs and breasts removed (see note) 1 kg coarse sea salt 1 orange, zested rind only 8 sprigs of thyme 6 cloves of garlic, bruised 600 gm skinless pork belly, bones removed, coarsely chopped 1 kg goose or duck fat 3 tsp quatre épices (see note) 40 ml (2 tbsp) Cognac 60 gm unsalted butter, coarsely chopped To serve: toasted baguette To garnish: thyme sprigs   Pears in grape must 6 paradise pears, peeled and halved 150 ml saba (see note)


  • 01
  • Combine goose legs and breasts, salt and half each of the orange rind, thyme and garlic in a non-reactive baking dish. Make sure goose is covered with salt. Cover with plastic wrap and refrigerate overnight.
  • 02
  • Preheat oven to 130C. Remove goose from dish and rinse off excess salt. Pat dry with absorbent paper. Combine with pork belly, goose fat, ½ cup water and remaining orange rind, thyme and garlic in a casserole. Cover and roast until meat is falling from the bone (about 2 hours), then cool.
  • 03
  • Using a slotted spoon, transfer meat to a tray. Remove skin and bones and discard. Reserve fat. Using 2 forks, shred meat as finely as possible. Transfer to a bowl, add quatre épices, Cognac and 1/3 cup of the reserved goose fat (remaining fat can be refrigerated for up to 1 month and used for confit or as oil or butter substitutes in cooking). Mix thoroughly to combine, then pack firmly into a 1½ litre-capacity terrine. Place butter in a heatproof bowl placed over a saucepan of simmering water and, when just melted, pour over rillettes to cover. Refrigerate until firm (about 2 hours). The rillettes will keep in the refrigerator for up to 2 weeks.
  • 04
  • For pears in grape must, combine pears and saba in a saucepan and bring to the boil. Reduce heat to medium. Simmer until pears are glazed and syrup is thick (5-7 minutes).
  • 05
  • Garnish rillettes with thyme sprigs and serve with toast and pears to the side.
Note The goose carcass can be used to make stock. Quatre épices is a four-spice mix of equal quantities of cloves, ginger, nutmeg and ground white peppercorns. Make the day of use for optimum freshness. Also available from Herbie’s Spices. Saba is concentrated grape must and is available from select delicatessens and The Essential Ingredient.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Heady gewurtztraminer.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.