"Confit is a wonderful technique to master - it's such an easy thing to reheat and serve in many different ways," says Jeremy Strode. "I learnt this technique with Pierre Koffmann at La Tante Claire. He's from Gascony, which is the heartland in France for duck and goose. This is typical of something I'd do with confit - adding fresh, crisp and acidic ingredients to offset its richness." Start this recipe a day ahead to cure the goose and steep the cranberries.
Note Duck and goose fat is available in cans or jars from select delicatessens.
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