goose
100 g coarse salt
pinch each of saltpetre, powdered bayleaf, clove and thyme.
100 g coarse salt
pinch each of saltpetre, powdered bayleaf, clove and thyme.
method
Bone out a goose, reserving all the fat; cut the flesh into 5 cm pieces and rub all over in a mixture of 100 g coarse salt and a pinch each of saltpetre, powdered bayleaf, clove and thyme.
Cover with clingfilm and leave in the refrigerator for 24 hours.
Dry the pieces of goose and cook in the clarified fat from the goose, stirring occasionally and letting it cook gently for 1 1/2 hours.
Portion the goose flesh into ramekin dishes, cover completely with the cooking fat and refrigerate for at least 12 hours before serving accompanied by thick slices of toast.
Cover with clingfilm and leave in the refrigerator for 24 hours.
Dry the pieces of goose and cook in the clarified fat from the goose, stirring occasionally and letting it cook gently for 1 1/2 hours.
Portion the goose flesh into ramekin dishes, cover completely with the cooking fat and refrigerate for at least 12 hours before serving accompanied by thick slices of toast.
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
