How to Cook Goose Leg Paté

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves buffet
raw ingredients for goose leg pate

Ingredients

  • 2 Goose Legs
  • 2 tsp. sea salt
  • 8 turns cracked pepper
  • 300g goose or duck fat
  • 2 cloves of garlic
  • 1 bay leaf
  • 5 sprigs of fresh thyme
  • 1 shot of Armagnac
  • 12 pitted prunes, finely chopped
  • Toasted Sourdough to serve
  1. Mix the goose legs with the garlic, salt, bay leaf, thyme & pepper in a bowl and leave to marinate overnight.
  2. Preheat the oven to 140ºC fan assisted or 150ºC for ovens without a fan.
  3. Pat the goose legs dry with kitchen paper.
  4. Next, place the goose legs and fat in a deep casserole dish and cover with a tight fitting lid or tin foil.
  5. Cook for 3 hours, until the meat is tender and falls off the bone.
  6. Remove from the oven and leave to cool.
  7. Once cool, discard the skin and shred the meat off the bone. Mix the meat with Armagnac & chopped prunes, using the back of a fork to emulsify, slowly adding enough of the goose fat to bind the mixture (around 3 or 4 tablespoons).
  8. Season with salt and pepper if desired.

Note: The same recipe can be used for duck, reducing the cooking time by 30 minutes.