Oie en Gelée de Meursault

Since childhood, goose has been my favourite bird, so when I came across this recipe in an old cookbook from Dijon, I hastened to try it. The results, which resemble the coarse-textured pâté called ‘rillettes’, more than justify the use of a whole bottle of luxury wine such as Meursault, though any full-bodied Chardonnay will do. Two Emperor or Barbary ducks can be substituted for the goose.