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Print this Recipe    Confit

Confit

1 whole goose
2 bay leaves, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons salt

Remove all solid pieces of fat from goose. Cut goose into 6 or 8
pieces. Mix salt and herbs, and rub all over goose pieces. Place
in a bowl. Put a plate over and put a weight (like a large can of
peaches) on top of that. Refrigerate for 2 days.

Place goose fat in a Dutch oven along wigh a cup of water. Heat
slowly until all fat is rendered.

Rinse salt and herbs from goose and place in rendered fat in the
Dutch oven. Cover and cook over moderate heat for 2 1/2 hours or
until very tender, turning occasionally.

Place meat in a glass bowl and pour fat over. Refrigerate.

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