Goose Confit

If you use a whole bird, cut it into large pieces and the breast diagonally. In the case of a duck, you get two pieces of breast, while from a goose breast you can cut four or possibly even six pieces. Only the fleshier part of the wings should be used. 1.

1. put the pieces of meat on a plate, sprinkle with salt and a little thyme. Leave to marinate for 24 hours.

2. the next day, rinse the salt and dry the pieces of meat with kitchen roll. Put the meat in a large dish, place the bay leaves in between and sprinkle the garlic and thyme evenly over the meat.

Heat the goose fat and cover the meat pieces with it. Very leisurely bring to a simmer and then turn down the heat, it should never make but still be about 100 degrees hot. Best to use a thermometer, maximum 105 degrees , if it gets too hot the meat will dry out. Cook for about 2 to 2 1/2 hours.

The meat is cooked when it can be easily pierced with a needle and the escaping juices are clear. 5.

Remove the meat pieces from the Reindl, chop them up and place them in a large earthenware pot or possibly in a glass vessel with a wide opening.

Turn up the heat and leave the Reindl on the stove for another 5 minutes so that the cooking liquid evaporates.

Then pour the fat through a sieve over the pieces of meat.

After cooling it is best to store in the refrigerator

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