Goose Confit

Confit is a way to preserve goose or duck by salting, slow cooking, and immersing in fat.

  • Cut the goose into 6 pieces. Sprinkle all over with the salt and place in a large baking dish. Cover the dish with plastic wrap and refrigerate for 24 hours, turning the goose pieces several times.

  • Remove the goose from the refrigerator and wipe off all the salt and juice with paper towels. Cut any fat off the goose and place in a pot with the garlic, cloves, and peppercorns. Add 2 tablespoons water and heat until goose fat is almost melted. Place goose pieces in the pot and add peanut oil to barely cover the meat, if needed. Cover and cook over medium heat for about 1 hour or until juice runs clear from goose when pierced with a knife into a leg joint and the meat is fork tender. Remove meat from pot, cool, and debone.

  • Place the meat in a glass or earthenware container and cover completely with the strained fat and cooking oil. Store in the refrigerator for 1 week to bring the flavor to its height. It will keep for at least 1 month refrigerated and may also be frozen for up to a year.

  • When ready to serve, simply wipe the goose meat clean of any excess fat. The meat can be served as is or browned in a skillet and warmed through.

Serves 4 to 6

1 goose, preferably fatty

1 cup coarse kosher salt

4 cloves garlic, halved

8 whole cloves

12 whole peppercorns

2 cups peanut oil, if needed

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