Take a well-fattened goose. Cut it in pieces, legs, wings, neck, breast, etc. Remove carefully all the fat attached, also the fat inside the bird. Put the meat for twenty-four hours in a jar with coarse salt, thyme and bay leaves. Melt the fat in à large saucepan with a spoonful of water and one pound of pork fat. When well melted, put in the parts of the goose and cook on very slow fire for four hours (drying the pieces well before you put them to cook). Then put them in an earthenware jar and pour the fat over. When cold, cover the jar as for petit salé. Your confit in a few days is ready for use.
When you want a piece take it out and see that none of the others are exposed to the air. It is advisable to melt again part of the fat and pour it afresh over the confits. They will keep for months. In Périgord the stock for the year is usually prepared about Christmas time.
Confits are also made with ducks and turkeys, and, after all, petit salé is only a cheaper and coarser form of confits.