Admittedly, these photos are not the most enticing or even remotely appetizing. But before you ask why, pray tell, is she showing me a massive unappealing chunk of fat in a pot, bear with me. It's for this reason, and this reason only: duck confit. Two words that when spoken together create a sound so magical it can only come from the heavens. And when tasted it's as if the angels themselves have spoon fed you.
The fat content of a goose is so copious it's, to say the least, astounding. Once boiled down, solids removed, and the liquid is cooled, you'll be left with quite a sufficient amount of rendered fat for making your heavenly confit (stay tuned!).
Rendering Goose Fat
In a saucepan, melt the fat over low heat. Filter through a chinois or fine sieve. Press with the back of a ladle the rest of the meat, in order to extract the last of the fat. Refrigerate until ready to make the confit.
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Comments
December 31, 2008
Try a conical pestle instead of the back of a ladle, and you will never go back. http://www.cookware.com/Rosle-95238-RSL1578.html