Confit of Goose

Throughout southwest france, goose is turned into confit as often as is duck. Unfortunately, it isn’t easy to find geese in American markets except at Christmas. However, goose is particularly desirable as confit. Its taste is richer and rounder than duck, and its fat is even better for cooking. To make confit of goose, follow the steps for duck but marinate a 9-pound goose, cut up, for 24 hour