Goose or Duck Confit
Confit may sound fancy, but it requires very little hands-on effort, just patience. It can be made weeks in advance since the meat, when properly cooked and stored, will keep at least two months. In addition to topping salads, it is excellent on crostini, in pasta, this Panzanella Salad, and more.
Serves: Depends on use
Time: 12-16 hours (mostly inactive)
4-6 goose legs OR
6 duck legs and thighs, or 2 whole ducks, broken down into bone-in breasts and leg/thigh quarters (skin on, if possible)
½ c. Kosher Salt
Zest of 1 orange
5 whole cloves
5 sprigs of fresh thyme
1 Tbsp. freshly cracked black pepper
4 c. Grapeseed oil, olive oil, or duck fat
Place meat snugly in baking dish. Add salt evenly on top. Add the orange zest, cloves, thyme, and pepper. Rub seasoning evenly into every surface of meat, cover dish with plastic wrap and refrigerate for at least 6 hours. The longer the meat cures the saltier it will be, and the longer they will preserve. Once the cure is finished, rinse the meat and baking dish. Return rinsed meat to baking dish and cover with the grape seed oil. Preheat oven to 200°. Cook for 4 to 6 hours, or until the meat falls off the bone. Strain and keep the oil. Remove meat from bones, place in an airtight container and add enough strained oil to completely cover all meat. Refrigerate meat and any remaining oil for future use. Serve meat warm or at room temperature or use in the recipe above (you will have extra meat left for another use).
Confit https://georgiapellegrini.compheasant-confit/ with edits