Ingredients

  • 4 ½ kilograms goose, whole or 2-3 whole ducks
  • 900 grams salt
  • 4 whole cloves crushed
  • 2 bay leaves pounded
  • pinch dried thyme
  • 1800 grams goose fat
  • 450 grams lard

Directions

1. Cut the duck into quarters.
2. Mix the salt, cloves, bay leaves, and thyme and rub some of this over the whole surface of the duck/goose.
3. Put the duck/goose into a large, glazed earthenware pot (must be earthenware, not metal, and duck/goose cannot touch sides) and add remaining spiced salt. Cover and leave for 24 hours.
4. Slowly melt the goose fat in a large saucepan. Remove the duck/goose pieces from the salt, wipe clean and put into the fat. Place over a low heat and cook very gently for 3 hours. To test if done, prick with skewer. Juices should run clear, and flesh should feel tender.
5. Drain the pieces of duck/goose and remove the bones and skin. Strain a thick layer of fat in which the duck/goose was cooked into a large glazed earthenware jar.
6. When this fat has completely solidified, arrange the pieces of duck/goose on top, making sure they do not touch the wall of the jar. Cover the pieces with just-liquid cool goose fat. Best to do in multiple layers, with one portion per layer. Put into a cool place. Leave for 2 days.
7. NOTE: Before using, wash off becuase it is very salty
8. Strain some more liquid goose fat into the jar to seal any holes which may have occurred. when this is set, melt the lard and pour a layer about 1/2" thick over the surface. When this is set, put a circle of parchment paper on top, pressing it down to exclude any air. Cover the top of the jar with a double thickness of paper and tie with string. You can keep confi for at least a month.

Notes
Serving Ideas:Orignal does 4.5kg ducks/goose


Categories
Game, main course
Keywords
Game, main course
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