Confit d’Oie

• 1 fat goose
• 1 level teaspoon salt
• 1 level teaspoon powd

Cut goose into 8 or 10 pieces, reserving all goose fat. Pound salt, spices and thyme in a mortar; mix well and rub goose pieces with this mixture. Place pieces in a large casserole and add ¾ ounce salt per pound of goose. Mix well and leave in a cool place for 24 to 36 hours.

Dice goose f