In a previous post I wrote about chicken confit, a recipe I followed from a cookbook. For that I used 2 chicken legs, salted for 24 hours, (unfortunately I left them in the salt for 48 hours) and olive oil as the cooking medium. The finished dish was a disappointment as 48 hours of salting really is too much, rendering the chicken unpleasantly salty and the skin just wouldn't crisp. I told myself then that I would have to try the real thing; duck confit, at some time in the future. Fast forward to Christmas and the goose and I had one element in place; lots of unctuous goose fat. 2 duck legs later and we have the authentic article itself.
