Advertisement
1
whole goose ( 14 pieces )Easy
Published 1998
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.
Place the cut-up fat in a medium saucepan with
While the fat is cooking, rub the goose pieces on all sides with the salt, cho