Smoked Goose Rillettes are a decadent and rustic delicacy rooted in French charcuterie tradition. This spreadable treat is made by slow-cooking goose meat until meltingly tender, then shredding and preserving it in its own fat. The smoky twist adds depth, making it a perfect addition to a refined appetizer board or country-style feast.
If you have a smoker:
Smoke goose legs over low heat (180–200°F / 82–93°C) for 1 hour using applewood or cherrywood.
Then proceed with braising. This adds a complex smoky layer to the final rillettes.
No smoker? Use smoked sea salt or smoked goose from a specialty butcher.
Pat goose dry and season with salt, pepper, thyme, and allspice.
In a heavy Dutch oven, sear goose pieces skin-side down until browned (about 5–7 minutes). Flip and brown other side briefly.
Remove excess rendered fat, but reserve it—you’ll use it later.
Add garlic, bay leaves, wine, and 1 cup goose/duck fat to the pot.
Cover and braise over low heat (or in a 300°F / 150°C oven) for 2.5–3 hours, or until the meat is fork-tender and falling from the bone.
Remove goose from the pot and let cool slightly.
Discard bones and skin. Shred meat finely with two forks or by hand.
Mix with a few tablespoons of strained cooking fat until moist and spreadable (not soupy).
Season to taste with more salt and pepper, and stir in a dash of white wine vinegar or lemon juice to balance the richness.
Pack the rillettes into ramekins or small jars, pressing down to remove air pockets.
Pour a layer of melted goose fat (or clarified butter) on top to seal.
Chill in the fridge for at least 4 hours, ideally overnight. Keeps for up to 5 days, sealed.
Serve chilled or just below room temp.
Spread on crusty bread, baguette slices, or rye crackers.
Garnish with cornichons, pickled onions, or whole grain mustard.
Excellent on a charcuterie board alongside pâté, terrine, and cheeses.
Pairs wonderfully with Gewürztraminer, Pinot Noir, or a dry cider.
8 servings