Goose rillettes with pears in grape must | Gourmet Traveller

Ingredients

• 1 goose, legs and breasts removed (see note) (about 2.5 kg)
• 1 kg coarse sea salt
• 1 orange, zested rind only
• 8 sprigs of thyme
• 6 cloves of garlic, bruised
• 600 gm skinless pork belly, bones removed, coarsely chopped
• 1 kg goose or duck fat
• 3 tsp quatre épices (see note)
• 40 ml Cognac (2 tbsp)
• 60 gm unsalted butter, coarsely chopped
• To serve: toasted baguette
• To garnish: thyme sprigs
• Pears in grape must
• 6 paradise pears, peeled and halved
• 150 ml saba (see note)