Preserved Goose

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

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

Method

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