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Le Confit de Cou d’Oie Farci au Foie Gras
Goose neck stuffed with foie gras and preserved
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1991
The skin of the long neck of the goose is put to very good purpose: for making a large sausage which is then also preserved for future use.
Ingredients
1 350 g ¾ lb
Method
As we shall see later, sausagemeat is usually made with two thirds lean pork to one third fat. The foie gras makes this recipe rather rich so try to find a leaner sausagemeat mix, say three quarters to one quarter. A simpler version might omit the foie gras in which case the fattier sausagemeat mixture would be better. Either way it should be finely minced or chopped, following th