Confit Of Goose
|Goose||1 , defrosted if frozen (whole)|
|Dried whole thyme||1 Teaspoon|
|Dried whole rosemary||1 Teaspoon|
Remove the giblets from the bird and reserve for another use.
You might also wish to remove the tips of the wings and reserve them for soup.
Remove all fat that you can see from the rear end and the neck area of the goose.
Save the fat in the refrigerator.
You might also save the skin of the neck, which is very fatty.
Cut the goose up into 6 to 8 equal pieces.
Mix the herbs with the salt, crushing the herbs as you mix.
Dry the goose pieces with paper towels and rub each with the salt/herb mixture.
Place the pieces in a glass or stainless steel bowl and cover with a plate.
Place a weight on the top, such as a brick, and place in the refrigerator for 2 days.
To cook: Place a large Dutch oven or metal casserole on the stove and add to it all of the reserved fat.
Add 1 cup water.
Heat slowly so that the fat is rendered without burning.
This will take about 1/2 hour over moderate heat (medium low).
Cover the pan during this process.
Rinse the salt and herbs from the meat and dry each piece.
Place the meat in the pot and turn each so that it is coated with fat.
Cover and cook over moderate heat for 2 1/2 hours, or until the goose is very tender when pierced with a pot fork.
Watch the pot closely during this entire time so that the meat does not overly brown or go dry.
You may need to lower the heat or turn the meat once.
The meat can be served at this point, but it is much better if you place the meat in a glass or stainless bowl and pour the fat over the meat.
Allow it to sit in the refrigerator in its own fat for anywhere from 1 to 3 days.
When ready to serve, remove a piece, saute it in a pan, browning lightly, and serve.
The meat can also be used in salads, soups, and stews.
It is particularly good with bean dishes.
Prepare a pasta with Confit of Goose and Marsala.
A green salad and lots of French bread would be perfect.