Goose pâté à la rillettes
El paté de ganso a la rillettes es una exquisitez cárnica única elaborada con ganso y hígado de ganso asados, aromatizados con coñac y hierbas provenzales. Gracias a una capa de grasa de ganso, se mantiene maravillosamente jugoso y es ideal como aperitivo festivo o para acompañar galletas saladas y un cruasán.
Ingredientes · Raciones For 6–8 people
- 90 g goose fat
- 1 clove garlic
- 2 tsp Provencal herbs
- 150 g goose liver
- 3 tbsp cognac
- 400 g of house
Método · 22 min
- Heat half of the goose fat in a saucepan over medium heat. Add the onion, garlic and Provencal herbs and cook gently for 3-4 minutes until the onion is soft.
- Increase the heat slightly, add the livers and fry them for a few minutes, turning occasionally, until they are cooked on the outside and remain slightly pink on the inside (if you are not sure, cut them open).
- Set aside, add the cognac, season with salt and pepper, and scrape any crumbs from the bottom of the saucepan. Let cool.
- Blend the mixture roughly in a food processor or chop finely. Add the roasted goose meat, mix and season with salt and pepper if necessary.
- Divide the mixture into sealable jars and pour the remaining warmed goose fat over the surface. Let cool completely, seal and refrigerate for a few hours to allow the mixture to solidify and the flavors to meld.
- Serve with saltine crackers and cornbread.
Goose pâté à la rillettes is a distinctive meat delicacy made from roasted goose and goose liver, flavored with cognac and Provençal herbs. Thanks to a layer of goose fat, it remains beautifully juicy and is suitable as a festive appetizer or a treat with saltine crackers and a croissant.