Rillettes To The Mother Of The Goose

Preparation:

Preparation: Place the goose and pork in a saucepan and cook, together with all the other herbs, for about 7/8 hours over a very low heat, at least until the goose meat detaches from the bones. Drain the meat in a sieve and set the fat aside. Mash the goose meat with a fork to remove even the small bones. Press the meat into stoneware or glass jars, fill it up to the brim and cover with cooking fat so that only a layer of fat is exposed to the air. To make this easier, you can heat it if it has become solid. The jars can be kept in a cool, dry place or in the fridge and last for two or three months, but if opened they should be consumed within 5-6 days