Confit d’Oie

Preserved Goose

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Take a piece of confit d’oie,1 of the required size and brown it in its own fat in the frying pan. The confit being kept in fat, there is usually enough fat attached to each piece for the frying. Fry also with it some parsley till very crisp.

The confits d’oie can be served in the following manner:

  1. With potatoes fried in the goose fat.
  2. With a tomato sauce.
  3. On a purée of sorrel.
  4. With a sauce piquante.
  5. With peas.