Confit d'Oie (Confit of Goose) is a traditional French recipe for a classic method of preserving a goose in its own fat for storage over winter. The full recipe is presented here and I hope you enjoy this classic French version of: Confit of Goose (Confit d'Oie).
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This is a classic French method for preserving goose in goose fat, making it suitable for storage over winter. This dish is best done with a fat goose, ensuring the bird provides you with enough fat for its own preservation. But you can always buy a couple of jars of goose fat to top-up your supplies, if needed.
Ingredients:
1 whole goose (preferably a fatty goose)
1 tbsp salt
1 tbsp powdered spice mix (mixed spice works well)
1 tsp dried thyme, crumbled
1 tbsp coarse sea salt per 100g of goose
the fat from the goose
300ml water
Method:
The dish is best done with a plucked, but not drawn goose. This way you can draw (gut) the bird yourself to keep all the fat from the body cavity. If using an oven-ready bird then buy jars of goose fat from your butcher to supplement any fat in the bird. Once drawn prepare the bird by slitting the neck and removing the bone. Once this is done, cut the bird into eight serving pieces.
Mix the seasonings and rub liberally all over the goose pieces then transfer the meat to a deep, lidded, dish. Now add the salt, mix thoroughly to coat then leave the dish (lidded) in a cool place to stand for between 36 to 48 hours.
After this time, finely dice the fat reserved from the bird then combine this in a pan along with the water and heat very gently to melt. Wipe the goose pieces free of any excess salt then place in the fat and water blend. Place over low heat and cook gently for about 150 minutes.
Rinse out some earthenware pots with water and dry them thoroughly. Take the pieces of goose from the fat and water mix then transfer to the prepared pots. Allow the goose fat and water mix to continue cooking until the surface becomes frothy. Skim the surface free of froth then take the pan off the heat and allow to rest for 10 minutes.
After this time pour the fat through a strainer into the pots, ensuring that the pieces of goose are covered by at least 12 mm (if there is insufficient fat then add more goose fat from a jar or use lard). Cover the pots with greaseproof paper, ensuring your tie securely in place then store in your larder until needed.
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