Confits D’Oie

• One or more geese, pork fat, mixed herbs, coarse salt, pepper, bayleaves.

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 pu