Wednesday, 1 December 2010

Goose for Christmas

One Christmas break about 30 years ago my best friend Andrew and I decided we should eat a goose. We were in high school, and typically did odd things like this - throwing formal tea parties, making wonder wine. We had absolutely no idea what we were doing - just roasted it, drained off all the pan drippings, fat and all, and made a raspberry tinged sauce. It was good, surprisingly enough.
In the intervening years, I've come to realize that goose is one of the most perfect foods on earth, but there's so much more to do with it than roast and serve. So I've been curing goose breast, smoking odds and ends, rendering fat, chopping liver, making stock - everything you can imagine.
Recently the nice people at D'Artgnan sent me a goose (and the recipe, 17th century salted goose breast on a puree of peas from Pierre de Lune, should appear on their site imminently). But I also had other bits. This is the legs and thighs, cured for 10 days then simmered slowly in the fat for about 5 hours. Stuffed into a jar and put on the shelf. It has since gone opaque. Should definitely wait for Christmas. But AH, the anticipation!!

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