- 1 bunch of soup vegetables
- 1 goose leg (700-1000 g)
- 3 bay leaves
- 1 cinnamon stick
- 2 allspice seeds
- 3 onions
- 100 g dates, pitted
- Wash and chop the soup vegetables, put them in a large pot with the goose leg, pour in 2 l of water. Add 1 1⁄2 tsp salt, bay leaves, cinnamon stick, allspice and a pinch of pepper. Cover and simmer over a low heat for about three hours until the meat is cooked through. Remove the pot from the cooker and refrigerate until the settled fat is firm.
- Skim off the set goose fat, place in a small saucepan and set aside. Remove the goose leg from the pot, peel off the skin, remove the meat from the bone and shred into fine pieces.
- Peel the onions and chop finely. Cut the dates into small pieces. Heat 2 tbsp of the goose fat in a frying pan over a medium heat, fry the onions in it, mix in the dates and goose meat, season with salt and pepper and put everything into a terrine dish (700 ml capacity).
- Heat the remaining goose fat and pour it over the meat until it is completely covered. Gently tap the terrine mould on the work surface so that no air bubbles form. Cover the mould and refrigerate.
- Once the rillettes have cooled completely and the fat has solidified again, they can be served with bread.
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