[Sca-cooks] RE: Sca-cooks digest, Vol 1 #2977 - 11 msgs

[Marilyn Traber]

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http://www.abc.net.au/canberra/stories/s552626.htm

http://www.leselect.com/Recipes/duckconfit.html

Essentially, you slow cook poultry in fat, driving out the water and
replacing it with fat to preserve it. Personally, I don't salt or spice the
fat when I confit something [rank heresy!]


the quote starts here:
how would you confit the goose in its fat?
Kirsten


Marilyn Traber
State Farm
Emergency Services Provision, New London
Phone: 203-699-7117
Fax:	 203-699-7105
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