Potted Goose

Name: Potted Goose (Gęś w smalcu)
Cuisine: Polish
Ingredients: 5 kg/11 lb goose, boned and fat reserved (ask your butcher to do this or see Cook’s Tip); 5 ml/1 tsp salt; 5 ml/1 tsp fresh thyme leaves; 5 ml/1 tsp chopped fresh dill; 4 bay leaves; 5 ml/1 tsp ground allspice toasted rye bread, to serve

Gęś w smalcu

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

During the summer, many Polish cooks prepare food for the winter. Techniques include pickling, sousing and, as here, sealing goose meat in fat in an airtight container.

Ingredients

5 kg/11 lb goose, boned and fat reserved (ask your butcher to do this or see Cook’s Tip)
5

Europe
Poland
Starter
Summer
Eastern Europe
Winter

Method

Cut the goose into large pieces and place in a large bowl.
Sprinkle over the salt, thyme, dill, bay leaves and allspice. Toss to coat the meat, then cover, place in the refrigerator and leave to marinate for 48 hours.
Place the reserved