Goose confit

Peel the goose and separate the FAT: putting fat and skin (cut into pieces) in a pot with the onion pierced with cloves, bay leaf and a pinch of salt.

Put a very low heat until the fat is liquefà (3-4 hours).

Meanwhile boning the goose and the filet mignon and cooking them in a nonstick pan as you do with the steaks with a fat pinch of salt.

Then take the glass jars and put the filet mignon and the liquid fat.

Usually is in November and are good to eat throughout the winter! About the fat in the pot are the cicciole wink it with the potato masher and are good now! Were delicious food intended for children, accompanied with warm polenta.

The cicciole (or encompassing hectares in other dialects) are also excellent mixed with bread dough and baked.