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Confit of goose (confit d'oie) or duck (confit de canard) is usually prepared from the legs of the bird. The meat is salted and seasoned with herbs and slowly cooked submerged in its own rendered fat (never to exceed 85 °C [185 °F]), in which it is then preserved by allowing it to cool and storing it in the fat.
In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
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He Cooked His Goose is a 1952 short subject directed by Jules White starring American slapstick comedy team The Three Stooges (Moe Howard, Larry Fine and Shemp Howard).It is the 140th entry in the series released by Columbia Pictures starring the comedians, who released 190 shorts for the studio between 1934 and 1959.
Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.
My heart is happy. When you see an owl, you’ll have no problem identifying it as an owl. That oversized head, those large piercing eyes, that upright, stoic stance, those cryptic feathers all ...
The Columbus man behind a photo of a person carrying a dead goose that was spread among right-wing social media accounts this week said he now regrets taking the photo.