Basque Confit D'oie
9 lb Fesh goose
3/4 lb Goose fat
3/4 lb Pork fat
1 1/2 c Kosher salt
4 Bay leaves, broken
3 tb Fresh thyme leaves
3 ts Freshly ground pepper
1 ts Freshly grated nutmeg
1/4 ts Freshly ground cloves
15 Garlic gloves, peeled
( 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 soup )
Put fat (goose and pork) into large Dutch oven with 1/2 cup water and cook
on low heat until all fat has rendered.Discard scraps. Mix together salt,
herbs, and spices (excluding garlic).Rub goose pieces with salt mixture,
using entire amount. Put pieces in heavy plastic bag, close tightly, and
refrigerate for 2 days, turning bag often. Remelt fat. Wipe goose pieces
dry and put them in the melted fat in Dutch oven.Add garlic and weight meat
down with heavy plate.Put Dutch oven on very low heat and cook very slowly
for 1 1/2 hours.
Pour 1 inch of cooking fat into the bottom of a clean dry crock and allow
fat to harden.Pack partly cooled pieces of goose into crock and then strain
cooking fat over pieces. A thick layer of fat should cover the pieces of
goose and there should be no air spaces between meat pieces.Cover tightly
and refrigerate.Keeps up to 1 year.
A pice of confit ( with a little of the fat) is good added to a stew or
casserole as a flavor booster. It is also good served, in small portions,
warmed over low heat, and poured over mashed potatoes or rice.
Posted to MM-Recipes Digest by BobbieB1
on Apr 27, 1998