Les Rillettes d’Oie ou de Canard

Potted goose or duck meat

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 carcass, plus giblets, wings, pieces of skin and fat
  • some cubed belly of pork (optional)
  • salt, pepper, clove


Break up the carcass and put it together with the other pieces into a heavy-bottomed pan with a cupful of water. Add the seasonings, cover and cook very gently, stirring often, for at least 2 hours.

When all the flesh falls easily from the bones and the liquid has almost evaporated, remove the bones and tear up the meat and fat, mixing it well together but not pounding it into a