Title: Basque confit d'oie
 Categories: Spanish, Basque, Poultry
      Yield: 1 Servings
 
      9 lb Fesh goose
    3/4 lb Goose fat
    3/4 lb Pork fat
  1 1/2 c  Kosher salt
      4    Bay leaves, broken
      3 tb Fresh thyme leaves
      3 ts Freshly ground pepper
      1 ts Freshly grated nutmeg
    1/4 ts Freshly ground cloves
     15    Garlic gloves, peeled
 
  ( preserved goose in it's own fat )
  
  Cut up goose, cutting thighs and back into two parts, and breast into
  four. Remove wing tips and set aside.( Save for stock or soup )
  
  Put fat (goose and pork) into large Dutch oven with 1/2 cup water and
  cook on low heat until all fat has rendered.Discard scraps. Mix
  together salt, herbs, and spices (excluding garlic).Rub goose pieces
  with salt mixture, using entire amount. Put pieces in heavy plastic
  bag, close tightly, and refrigerate for 2 days, turning bag often.
  Remelt fat. Wipe goose pieces dry and put them in the melted fat in
  Dutch oven.Add garlic and weight meat down with heavy plate.Put Dutch
  oven on very low heat and cook very slowly for 1 1/2 hours.
  
  Pour 1 inch of cooking fat into the bottom of a clean dry crock and
  allow fat to harden.Pack partly cooled pieces of goose into crock and
  then strain cooking fat over pieces. A thick layer of fat should
  cover the pieces of goose and there should be no air spaces between
  meat pieces.Cover tightly and refrigerate.Keeps up to 1 year.
  
  A pice of confit ( with a little of the fat) is good added to a stew
  or casserole as a flavor booster. It is also good served, in small
  portions, warmed over low heat, and poured over mashed potatoes or
  rice.