Confit d’oie

It’s very simple and well worthwhile to preserve a goose. You can use it in a cassoulet; you can simply re-heat it in the oven and serve with a bitter salad of endives, watercress and red lettuce; you can use the grease to enrich a soup or casserole; or you can even pop a piece of it into a simple soup, like the Vegetable Soup, to make it into a substantial dish.

All you need is a plump and fatty goose and some se