Goose Rillette with Cherry Compote, Summer Salad, and Garlic Toasts

Note: This recipe was originally posted as part of an article that I authored for the Dutch web publication The Protocity.

During the final experimental meal of my group’s UvA Urban Food Experience program, we created this dish as a way to analyze certifications in the Amsterdam food system.  Specifically, we worked to utilize food as a vehicle to introduce the various classifications of food-related certifications that we found popular with the locals, as well as to discuss the various players working with certifications amidst the food system of Amsterdam.  For our final dinner, our group highlighted food certifications by sourcing a majority of our ingredients from the producers and suppliers discussed previously.  Ingredients such as biologische (organic) cherries and baguette, GMO-free summer lettuces, heirloom tomatoes, and guaranteed traditional specialty sugar were featured in our dish. 

INGREDIENTS:

This dish was centered around the goose rillette prepared at For Your Taste Only and made with goose from Keuken van het Ongewenst Dier, however you should use whatever you can source yourself.

Fresh Cherry Compote

1 ½  lbs. Biologische cherries, pitted

1 c.      Light brown sugar (guaranteed traditional specialty)

1 tsp.   Kosher salt

3 sprigs Thyme

1          Star anise

1          Cinnamon Stick

½        Lemon, juiced

Summer Salad:

Large bowl of GMO-free summer lettuces

2          Heirloom tomatoes, sliced

1          Shallot, thinly sliced

½         Sweet white onion, thinly sliced

½ c.      Extra virgin olive oil

3 Tbsp. Champagne vinegar

t.t.       Salt and freshly cracked black pepper

Garlic Toasts:

2          Biologische baguettes, cut on a bias 1 inch thick

½ c.      Extra virgin olive oil

3          Fresh garlic cloves

1 tsp.   Kosher salt

¼ c.      Fresh parsley, torn

METHOD:

1. Begin by pitting the cherries and setting the seeded cherries into a medium sauce pot. (Pro-tip: make your friends join you and this task will go by a lot quicker with teamwork)
2. Add sugar to the pot and pace it over medium heat. Slightly begin to macerate the cherries with the sugar using a wooden spoon.
3. Add in all remaining ingredients except for the lemon juice, let reduce until syrupy (about 15 minutes). Add in lemon juice and let reduce another 10 minutes.
4. Remove the thyme stems, star anise, and cinnamon stick. Pour compote into serving dish and let cool.
5. Wash all vegetables for summer salad and combine the first three ingredients and set aside.
6. In a saute pan add the onion with the olive oil over medium heat. Sauté until crispy.  Remove onions and place over paper towels.  Lightly season with salt.  Save onion-oil for salad dressing.
7. Once the oil is fully cooled down, add Champagne vinegar, and season with salt and freshly cracked black pepper to taste. Use the dressing to toss the summer salad.  Serve cold.
8. Toast slices of baguette brushed with oil on grill or in an oven at 350 degrees Fahrenheit (175 degrees Celsius) until golden brown. As soon as you are able to handle the heat of the toasts, rub the tops of them with peeled garlic cloves. Top with fresh parsley and serve warm.
9. All components come together to be enjoyed collectively: Goose rillette prepared at For Your Taste Only and made with goose from Keuken van het Ongewenst Dier over garlic toasts, with fresh cherry compote, and a summer salad. Enjoy with a Carlo’s Vioeibare Appeltaart Spritz for the full experience!