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Ingredients
- 9 lb Fesh goose
- 3/4 lb Goose fat
- 3/4 lb Pork fat
- 1 1/2 c. Kosher salt
- 4 x Bay leaves, broken
- 3 Tbsp. Fresh thyme leaves
- 3 tsp Freshly grnd pepper
- 1 tsp Freshly grated nutmeg
- 1/4 tsp Freshly grnd cloves
- 15 x Garlic gloves, peeled
Directions
- ( Preserved goose in it's own fat )
- Cut up goose, cutting thighs and back into two parts, and breast into four.
- Remove wing tips and set aside.( Save for stock or possibly soup )
- Put fat (goose and pork) into large Dutch oven with 1/2 c. water and cook on low heat till all fat has rendered.Throw away scraps. Mix together salt, herbs, and spices (excluding garlic).Rub goose pcs with salt mix, using entire amount. Put pcs in heavy plastic bag, close tightly, and chill for 2 days, turning bag often. Remelt fat. Wipe goose pcs dry and put them in the melted fat in Dutch oven.Add in garlic and weight meat down with heavy plate.Put Dutch oven on very low heat and cook very slowly for 1 1/2 hrs.
- Pour 1 inch of cooking fat into the bottom of a clean dry crock and allow fat to harden.Pack partly cooled pcs of goose into crock and then strain cooking fat over pcs. A thick layer of fat should cover the pcs of goose and there should be no air spaces between meat pcs.Cover tightly and chill.Keeps up to 1 year.
- A pice of confit ( with a little of the fat) is good added to a stew or possibly casserole as a flavor booster. It is also good served, in small portions, warmed over low heat, and poured over mashed potatoes or possibly rice.
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