Goose rillettes, quince and apple jam and toasted slices of wholewheat bread
Ingredients
- For the rillettes
- goose drumsticks 4
- duck or goose fat 1 kg
- salt to taste
- brandy (optional) 50 ml
- a few sprigs of thyme
- For the quince and apple jam (to make two jars)
- ripe quinces 300 g
- Grójec apples 300 g
- water 0,5 cup
- dry apricots 50 g
- raisins 50 g
- demerara cane sugar 220 g
- white Port wine (optional) 250 ml
Recipe
Clean and rub the drumsticks with salt, put in a closed container and chill. After a few hours, dry the drumsticks and place them on a baking dish. Douse them with the melted fat and the optional brandy, and sprinkle with thyme. Preheat the oven to 80°C, making sure that the heat doesn’t go any higher. Bake the drumsticks for about 4 hours, covered and fully immersed in the fat. When the meat begins to fall off the bone, remove from the oven and bone. Shred the meat with two forks, going in the direction of the grain, and place in serving terrines (preferably earthenware terrines). Pour the melted fat over the meat, sprinkle with fresh thyme and leave to cool. Cut the quinces and the apples into small pieces, place them in a big double-bottomed pan, and sprinkle the top with a layer of sugar. Add the water, raisins, apricots, and the Port wine (if you’re using it). Stew on a low flame for approx. an hour, until the jam thickens. Preheat the oven to 160°C and toast the wholewheat bread slices for 5 minutes. Serve the rillettes with the cooled quince jam and the toasted bread slices.
