John Myers
Contents
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Ingredients
- Goose leg
- Salt pepper
- Goose lard (skimmed from the Christmas goose)
- Rosemary sprigs
- Garlic cloves or a garlic bulb
Instructions
- Remove the goose fat that has been caught during the festive season from the refrigerator. Skin the goose legs, loosen the bone and roughly chop the meat. Salt and pepper the meat cubes and fry them in a little goose fat for two minutes. Heat the remaining goose fat in the oven to around 80 ° C.
- Place the goose meat with finely chopped rosemary and thinly sliced garlic cloves in the hot goose lard. Now cook at 80 ° C for about 3-4 hours. After the cooking time has elapsed, let the goose meat cool down completely. It is best to keep them in the refrigerator until they are ready to eat.
- Farmer's bread or ciabatta in my KB under the link >>>>> Toast the ciabatta (slightly oblique) à la Biggi >>>>> and spread the lard on it. Sprinkle with coarse sea salt and pepper.
Stock keeping
- I made a stash for myself. To do this, I immediately filled preserving jars with the mass. The cooking process can also be carried out immediately in suitable preserving jars. 45 minutes before the end of the cooking time, I put a canning sheet on and sealed the jar. Turn it upside down and let it finish cooking. It is important to keep them in the refrigerator or in a cool place so that the firm consistency is retained.
