Goose rillette with orange and cinnamon

A delicious variation on the French rilette, normally prepared with pork. The goose fat, spices and orange give it a special flavour.

Makes 200g.

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No allergens or dietary requirements.

Ingredients

2

goose legs

80

g

curing salt

1

l

water

2

leaves

bay leaf

6

black peppercorns

4

cloves

1

sprig

thyme

1

sprig

rosemary

500

g

goose fat

2

g

ground cinnamon

1

orange

salt

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