This is a very popular way of preserving goose, and is particularly popular in Gascony and the southern districts of France.
Carve the goose into joints, rub each piece with coarse salt, a little pepper, put in an earthenware terrine with the herbs, etc., and sprinkle with a little more salt. Keep in a cool place for 24 hours. Remove from the terrine, put the pieces of goose in an earthenware casserole, and cook very slowly till they are tender.
Pour a little melted fat in stone jars, then put in the pieces of goose, with again a little of their melted fat, and so on till the jar is almost full. Finally cover with melted fat to a thickness of at least 1 inch. Goose fat can be mixed with pork fat, as there will not be sufficient goose fat to fill and cover the jars. If kept in a cool place, these confits d’oie will keep quite fresh for some months. The jars should be covered with greased paper as soon as the fat has set.