Le Confit d’Oie

Preserved goose

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 specially fattened Toulouse goose, already plucked
  • gros sel (coarse salt) 30 g (1


With a really sharp knife, cut off the bird’s head and feet and break off the last joint of the wings. Crack the second wing joints, sever them and put them to one side. Cut round the neck near the base and pull the skin off the neck bone without tearing it, rather like peeling off a glove. This will later be used to make le cou d’oie farci.