Spain~Basque Confit D'oie

Basque Confit D'oie

Ingredients :
9 lb Fesh goose
3/4 lb Goose fat
3/4 lb Pork fat
1 1/2 cup Kosher salt
4 x Bay leaves, broken
3 tbl Fresh thyme leaves
3 tsp Freshly ground pepper

Method :
• ( 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