Ingredients
For 1 kg
- 300 g of goose flesh cut into cubes
- 300 g pork chest cut into cubes
- 100 g pork failure without the skin
- 200 g goose fat
- 100 g of ham dice
- 13 g Guérande salt
- 4 g of pepper
Preparation
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Cut the diced failure the day before. Put them in a pot with 1 glass of water. Add the goose fat and cook over high heat for a few minutes. Add the pork chest in several times.
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Do the same with goose flesh. Boil.
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Salt, pepper and add the ham. Stir often. Lower the heat when the fat is melted.
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Immerse the meat in the fat. Cover and bake at 80 ° C for 6 hours.
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Remove the maximum of fat at the exit of the oven and put it in the fridge for a few minutes so that it begins to freeze. Then separate the fat from the cooking juice which will have decanted. Mix the flesh with a spatula, gradually add the cooking juice. Do the same with fat.
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Put in terrines. Divide the rillettes, so that the lean and fat are equitable everywhere, and let take 1 night in the fridge.
