Goose Confit

Preparation:

Preparation: Skin the goose and separate the fat: put the fat and the skin (all cut into small pieces) in a tall pot with the onion pierced with cloves, the bay leaf and a little salt. Put on a very low heat until the fat melts (3-4 hours). In the meantime, debone the goose and make steaks out of it and cook them in a non-stick pan like steaks with a little salt without fat. Then take some glass jars and put the steaks and the liquid fat in them. It's usually done in November and they're good to eat all winter long! By the way, the cicciole remain in the pot of fat and are squeezed with a potato masher and are good immediately! They were once a delicious food for children and are served with hot polenta. Cicciole (or sfrizzoli in other dialects) are also excellent mixed with bread dough and cooked in the oven.