Quick Goose Confit

Preparation info
  • Makes

    1

    whole goose ( 14 pieces )
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

As when making duck confit, always save the back, neck, wing tips, and gizzards to make a stock. The goose will also provide the leg bone ends. The cracklings from this can be used in Navy Bean purée.

Ingredients

  • One 12- pound (5.5- kg) goose, excess fat removed, including skin and fat from back, fat cut into ½-inch (1-cm) pieces and goose

Method

Place the cut-up fat in a medium saucepan with 3 tablespoons water. Cook over low heat for one hour, or until all the fat is rendered and the pieces of skin are golden brown, crisp, and floating on top of the fat.

While the fat is cooking, rub the goose pieces on all sides with the salt, cho