Preserved Goose

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6–8 lb/3–4 kg young goose
  • 6 oz/150


The goose fat should be obtained from a previously roasted goose, so this recipe is only for those who keep a few birds. The pieces of preserved goose should be kept for 3 months before being eaten, and they are a traditional part of many hearty dishes such as Cassoulet. Cut the goose into quarters without boning. Put into a deep bowl and sprinkle on the salt. Cover and leave to stand for 24 ho