Take home the goose you harvest and transform into confit. You return not only with traditionally cured meat, but with the technique to preserve any meat in salubrious fat.
“The confit pot is one of the most useful storage items in the French farmhouse kitchen.” -Elisabeth Luard
With the convenience of refrigeration so widely available, we can easily ward off spoilage, at least for a little while. But this ease comes at the cost of flavor. The freezer cannot improve the meat it contains; it can only delay its inevitable demise. Older methods of preservation not only keep meat from going bad, but help it to go good. The traditions of our fathers in preserving the harvest evince thrift and extravagance in equal measure. One of these methods is confit.
The class will be at our homestead outside Tulsa, Oklahoma.