Home Cooking

Goose Fat: Help

Share:

Home Cooking 5

Goose Fat: Help

mrabin | Dec 21, 2009 09:43 PM

So, I'm messin' with a goose for Christmas just like all good Jewish girls should. I'm working off of Hugh's Christmas Goose and am having some trouble getting enough fat before I roast the breast. Basically, I want to confit the legs and thighs but have not gotten enough fat off of the rest of the bird before roasting the breast. I need to make the confit in the fat before I roast the rest of it...so, how to I separate some of the fat packs from the skin BEFORE I cook it?

Thanks, all.

Want to stay up to date with this post?