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Coarse Goose Pate

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Coarse Goose Pate
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easy
Difficulty
3 h.
Preparation
 • Ready in 1 d 3 h.
Ready in
Ingredients
Preparation

Ingredients

for 8 servings
21 ounces
Goose breast (with fat)
7 ounces
7 tablespoons
3
2 tablespoons
1 teaspoon
peppers (white)
Hazelnuts (to garnish)
Tarragon (to garnish)
Greengage (to serve)
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Preparation steps

Step 1/2
Remove the layer of fat from the goose breasts. Rub the meat with salt, sugar and pepper, wrap closely in foil and put into the refrigerator for 24 hours. Finely dice the fat, put into a pan and heat until the fat is rendered. Add the goose fat, wine and bay leaves. Take the goose meat out of the foil and cut into very thin pieces along the grain of the meat. Add to the fat mixture and cook over a low heat for about 2 hours, until soft.
Step 2/2
Transfer the mixture to a bowl, cover and chill. Garnish with tarragon. Serve spread on slices of baguette. Serve with greengages.

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