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By Helen Witty and Elizabeth Schneider
Published 1979
Perhaps best known as part of the French cassoulet, preserved duck or goose is salty, rich, and intensely flavored. Even a small piece, with a little of the preserving fat, will make an inspiring difference in a bean soup or a vegetable stew. Or you can warm sections of your bird gently in their fat in a skillet and serve them with hot mashed potatoes.
When the preserved bird is all gone, don’t discard the remaining fat—it keeps almost indefinitely and can be used to make mor