Ducks and geese are fatty little creatures. Historically even fattier than they are now. Especially in southwestern France, where they are usually fattened to make foie gras.
This is a goose from Greens, Eggs, and Ham. It weighs about eleven pounds. We’re going to render some of its fat. We’re also going to confit the breasts and legs, then turn them into rillettes.
First we cut the breasts and legs from our goose. For a description of this process, see Poultry Cutting.
Rendering the Fat
Even though the choice fat around the breasts and legs is going into our confit, there is still lots of fat to be rendered from the goose. Look for fatty trim … Continue reading.