- 1 goose, legs and breasts removed (see note) (about 2.5 kg)
- 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 Cognac (2 tbsp)
- 60 gm unsalted butter, coarsely chopped
- To serve: toasted baguette
- To garnish: thyme sprigs
- 6 paradise pears, peeled and halved
- 150 ml saba (see note)
- 1Combine 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.
- 2Preheat 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.
- 3Using 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.
- 4For 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).
- 5Garnish rillettes with thyme sprigs and serve with toast and pears to the side.
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
. Saba is concentrated grape must and is available from select delicatessens and
Drink Suggestion: Heady gewurtztraminer. Drink suggestion by Max Allen