Making goose confit for the first time. Actually, it's my first time making confit of any kind.
The goose isn't very fatty, so if it doesn't make enough fat for the cooking time, can I add other animal fat? I'm guessing duck is best, but I may not have enough. How about Pork fat? Can I reuse the fat next time I make confit - I read somewhere that this is done, but I don't know if I actually read it or if it was in a dream.
How can I modify the recipe to make it have a longer shelf life? Cure the meat longer before cooking? The recipe I'm using only has it curing for 12 hours, but I won't be able to cook it for 24 at least. More salt mix? Longer cooking time?
I'm using the recipe from In The Charcuterie, but I'm also enjoying reading this article: https://food52.com/blog...
The recipes I see are for ducks, how do I adjust the cooking times for goose? I've jointed it, and halved the breast so the pieces are similar size. I know, I know, goose breast has better uses, however, the age of the goose is unknown (and they can live over 100 years when well cared for), so the book says that making confit tenderizes the meat.