Confit of Goose Total time: Two days 1 9-pound goose Coarse salt 1/2 teaspoon dried thyme Two cloves garlic, minced 4 to 6 cups goose fat (or substitute lard if needed). 1.
In Southwestern France, the only kind of bird used in cassoulet is duck or goose confit.
A five-course tasting menu included goose confit with dill oil, and a creamy parsnip purée.
Randy tracked down the exquisite and classic Tarbais bean for his version, and once special-ordered goose confit from Toulouse.
Of all preserved food, the traditional Gascony confit -- duck, goose, pork, chicken, game birds, turkey or rabbit -- is the gold standard.
(Goose fat may be stored, covered, for 1 month in refrigerator, 6 months in freezer. It may be used for frying or making duck or goose confit).
There are two ways to think of cassoulet: First, as a canonical recipe from the South of France, in which the beans must be tarbais, the confit must be goose, the final topping browned bread crumbs.
Thick with white beans, pork, pork fat, red sausage, white sausage and abundant goose confit, the classic cassoulet served at Le Colombier (14, rue de Bayard; 33-5-61-62-40-05; www.restherant-lendorsementcof) won't win the endorsement of any cardiologists.
Of the many small plates I tried, I particularly liked Dungeness crab with green mayonnaise; razor-clam chowder; clams with sausage; goose confit with greens, lavender, olives and oranges; steamed lamb over couscous; pan roasted squab, and pork belly.
