It wasn't until Friday morning that I found a glimmer of hope. I had forgotten to add the goose neck and giblets to the gravy. That was all I had; parts, a little cranberry sauce, some goose fat, and a bottle of hard cider. To me, that spells rillettes.
First off, I heated some of the cider with a little gelatin and set it in the bottom of a ramekin with the cranberries. Then, it was fat-rendering time.
The neck, gizzard, heart and liver all simmered away in the fat with a bay leaf, a garlic clove, and some spices for a long time. I'm not sure exactly how long because I was downing the rest of the hard cider. Remember, it was Friday morning, so things were a little hazed, but probably, like, 2 hours.