Instructions: Cut the goose into serving pieces, saving the fat. Rub the pieces with salt and seasonings. Pack them in a big deep dish and cover with more salt. Leave in a cool place or the fridge for 24 hr.

Render the fat in a big kettle. Escoffier says that if your goose is a good one, you should expect at least 3 lb 6 oz of fat from it!

Next day, rinse and dry the goose pieces. Melt the rendered fat and drop the pieces in. They should be completely covered with fat. Cook over low heat 2 1/2 to 3 hr.

Pack the goose pieces in a sterilized crock and pour the fat over.

The fat should cover the pieces. Let the fat solidify and then pour over all 2 c of melted lard. When this is set, cover crock with a piece of butcher paper and tie it down or else put the lid of the crock on.

This will keep a long time - its best after at least a week. If you refrigerate it, or if youre using it within a day or two, you dont have to go through the melted lard and butcher paper routine. BTW, the lard is discarded, but the goose fat is kept for sauteing and other uses.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.