|Goose in Center for Proscuitto|
|Cleaned & Ready for Creativity|
|Ready to Go|
First the breasts are carefully removed, which will be used for the main dish. The thighs and legs are cut away for confit and the rest of the parts will be used for stock. Goose makes a wonderful silky stock that adds a delicate richness to certain soups that is hard to achieve with chicken. There's a fair amount of fat left on the carcass, which I will render from the stock pot and use for confit and pan frying.
|Basic Salt Curing|
Next, the breasts are covered in Kosher salt and refrigerated for 24 hours.
|Salted Goose Breast|
After 24 hours, the goose breasts are rinsed with water, patted dry, seasoned and wrapped in cheesecloth for drying. One of the breasts was covered with white pepper, which is straight from the duck prosciutto recipe in "Charcuterie". The second was covered with a mix of white pepper, juniper berries, thyme and cracked black peppercorns.
|Salt & Sugar Cured Salmon|
|Hanging to Dry|
The goose had a huge layer of fat and was quite a bit thicker than duck, so I let it dry a few extra days. At day 12 it was ready to pull down and use. The extra time added a crust to the meat side of the breast, but wrapping it in plastic softened it up quite a bit and it sliced beautifully. I can't wait for book club tonight where I'll be serving a platter of homemade charcuterie including the goose prosciutto, cured salmon, venison chorizo and goose rillettes.