Traditional Goose Rillettes 140g
$19.00
The sandwich jar: slow-cooked, hand-flaked goose rillettes made for the great French loaded baguette — deep, comforting, generous.
Out of stock
Description
Traditional Goose Rillettes 140g exists for one of France’s great casual lunches: the loaded rillettes baguette, built at the kitchen bench and eaten with both hands.
Inside the glass jar is free-range goose — thigh, breast and skin — slow-cooked in goose fat with carrots, leeks, celery and garlic until it flakes apart, then finished by hand the way Comtesse du Barry has always done it. The flavour is deep, comforting and quietly rustic; the sort of thing French grandmothers made long before anyone thought to sell it.
Build the sandwich
- Halve a crusty farm loaf or baguette lengthways
- Spread the rillettes without restraint
- Layer on slices of boiled egg, tomato, red onion and gherkin
- Press, slice, share — or don’t
Home cooking from a famous house
No preservatives, no shortcuts: give the jar a gentle stir before serving to loosen the texture and release the aroma. For solo lunches and first tastings, the same recipe comes in a 70g tin.
Additional information
| Weight | 0.2 kg |
|---|---|
| Size / Volume | 140g glass jar |
| Ingredients | Free-range goose meat (boned goose thigh, goose breast, goose skin), pork; cooked in goose fat with carrots, leeks, celery, garlic, salt, pepper, nutmeg, cloves, thyme, bay leaf |
| Dietary | No preservatives |
| Serving suggestion | Stir lightly before serving; perfect in a baguette with boiled egg, tomato, red onion and gherkin. |
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Frequently asked questions
What is special about goose rillettes?
Free-range goose brings a gamey intensity that pork rillettes lack — Gourmet Traveller magazine (October 2019) singled out exactly that quality. Done to a turn, they are tender and smooth without being too fatty, and still hand-flaked at Comtesse du Barry.
How are goose rillettes traditionally made?
Rillettes are a preservation method similar to confit: the seasoned meat is slow-cooked submerged in fat for 4 to 10 hours, then shredded and packed covered in fat. Here, free-range goose is cooked in goose fat with carrots, leeks, celery, garlic and herbs.
What is the best way to eat goose rillettes?
Stir them lightly before serving to release the full flavour, then spread thickly on toasted bread. For the perfect sandwich: half a farm baguette, goose rillettes, and slices of boiled egg, tomato, red onion and gherkin — with cornichons to cut the richness.
Do goose rillettes contain preservatives?
No — they are preservative free, which is why a slight surface oxidation is normal. They taste of good, slow home cooking.
Which size should I buy?
The 140g glass jar is the sharing size for boards and gatherings; a 70g tin is also available for a first taste or a solo treat.
How much does delivery cost for Traditional Goose Rillettes 140g?
Delivery is calculated by parcel weight at checkout, starting from $9.90 for small orders — and it's completely FREE anywhere in Australia when your order totals $150 or more. Add a few favourites to your cart and delivery is on us.
Can I buy Traditional Goose Rillettes 140g anywhere in Australia?
Yes — Hubert Gourmet delivers to every Australian state and territory, from Perth to Sydney, Melbourne, Brisbane and beyond. Order online and it ships straight to your door.
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