Shred the meat, or put it in a food processor and process on ‘pulse’ until the meat is just chopped to an even size but not mushy. Stir the herbs into the meat together with the goose fat. Season to taste with salt, pepper and nutmeg, and pack into individual ramekins or other suitable containers. To keep it longer, a layer of melted fat can be poured over the top which will be sealed when the fat sets. Keep in the refrigerator.
© 1995 Frances Bissell. All rights reserved.