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Goose Pate with Foccacia
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A classic way to preserve goose or duck. The legs and thighs are dry brined before slowly braising along with herbs, spices and other aromatic vegetables. When the meat falls off the bone, the goose is blended with a bit of the braising liquid and rendered goose fat to create a delicious pate, perfect for crackers, artisan bread, by itself or alongside other cured meats and cheeses.
We present ours alongside our focaccia dough that needs to be baked or just store in the freezer for future use and open up a package of crackers or other artisan bread.
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