Basque Confit D'oie

Yield > 1
Servings
Keys : Basque Poultry Spanish Spain European Mediterranean
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
1 tsp Freshly grated nutmeg
1/4 tsp Freshly ground cloves
15 x Garlic gloves, peeled
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
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.