Skin and bone goose, cut fat and meat into small cubes – do not discard fat. Peel and chop the garlic clove.
Place peppercorns and cloves in a muslin bag form. Heat lard in a heavy saucepan. Add meat and fat, thyme and garlic, and salt and loose spices.
All allow to color slightly. Pour on water, put in gauze bags and close the cooking pot. Simmer on very low heat for 3 hours.
Then remove the lid and continue cooking until the meat reaches the desired fibrous, mushy consistency. Remove the gauze bag and bay leaves.
Pick apart the meat with 2 forks, then stir the whole well to help the fibers separate even more. Put in boiled jars form and cool.
Heat 100 g of goose fat and pour on the finished rillettes in the jars, close jars and refrigerate. Allow to infuse for 2 days before consumption.
Tip: Always use aromatic spices to refine your dishes!
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