Pork Pate with Baquette
Cut the pork into small cubes. Place cubed pork and the goose fat in a roasting pan, cover with foil and bake in a preheated 100°C (approximately 200°F) oven for about three hours.
Peel and quarter the apple, then remove the core. Peel the onions and cut into quarters and add the pieces of apple, pumpkin, bay leaves, juniper berries and sprigs of rosemary to meat and let cook for another 60 minutes in the oven.
Drain the lard from the meat, reserving the lard and place meat into a bowl. Shred the meat with a fork, place in a pot and boil again briefly with the reserved lard.
Spoon meat mixture into small glasses and let set overnight in the refrigerator. Serve with fresh baguette slices.