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Recipe : *** Preserved Goose - Confit D'Oie

Preserved Goose - Confit D'Oie
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Course:
Main Dish

Practical information

  • Prep time
    1 h 50
  • Cooking
    2 h 10
  • Difficulty
    Very easy
  • Pause
    96 h
  • Ready in
    100 h
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
goose

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 fat goose
  • 1 lrg handful spiced salt
  • 1 teaspoon saltpeter
  • 4 cloves
  • 1 bay leaf
  • 1 sprg thyme, crushed to powder
  • 1 prt goose fat
  • 1 prt pork fat
  • 900 g sea salt
  • 450 g sugar

  • Recipe preparation steps

  • 1
    "Confit d'oie is easy to prepare. It is an excellent food that can be stored a long time. This dish is part of French regional cooking; it is a specialty in Languedoc, Gascony, and the Bearn." Method. Bleed a fat goose, pluck, singe, then completely cool it. Slit the goose down the back, from neck to tail. Draw it carefully to avoid harming the liver, which can be used in cooking other dishes. Remove the fat that surrounds the gizzard and the intestines. Cut the goose into four pieces: the two breast pieces with the wings attached and the two legs. Leave the carcass bones attached to each quarter. Rub the pieces of goose inside and out with spiced salt. A large handful of this salt is enough for 1 goose.
  • 2
    After rubbing the goose with salt, put the pieces in a glazed bowl and cover with remaining spiced salt and a dishcloth. Let marinate in this brine for at least 24 hours. Then remove the pieces of goose, shake the salt off them, and carefully wipe. Plunge the pieces of goose into a saucepan filled with tepid melted fat - half goose fat from the bird and half pork fat, both clarified and strained. Gradually bring to a slow boil. The fat should boil but not smoke. At the start of the cooking the fat will be cloudy, but as the goose cooks, it will get clearer. It takes 2 hours to produce a perfect confit. The goose will be cooked when the fat is clear; if it has been cooked very slowly, a needle should penetrate the meat easily.
  • 3
    Drain the pieces of goose and remove any loose bones from the carcass or the legs. Using a glazed earthenware pot, pour in a layer of the cooking fat. Let it harden; then place the goose meat on top, without letting it touch the sides of the pot, in a single layer. Cover with another layer of half-congealed fat. Repeat until all the goose meat is covered. Two days later pour a new layer of hot fat into the pot to fill any empty spaces. The following day pour on the surface a last layer of pure pork fat, well cooked, which, in turn, will harden. Cut a piece of wax paper the size of the pot and place it on top of the fat. Cover the pot and keep the confit d'oie in a dry, cool place or refrigerate. Each time you want to use a piece of confit, first remove the pork fat, then the cooking fat. After you remove a piece of goose, first replace the goose fat, then the pork fat. This way, the confit can be kept for a whole season.
  • Ready !