Duck or Goose Preserves
From:	Lucie, St-Etienne, Quebec, Canada
Comments:	This way of preserving is one of the oldest way to preserve foods; these can either be served hot or cold.

1 duck or goose Pickling salt Duck or goose fat

Well empty the cavity of the duck [goose]; remove all bones. Cut into 4 parts. Arrange duck or goose parts into a bowl; salt with pickling salt [1/2 ounce / 14 g pickling salt per 2 pounds / 1 kg bird]. Refrigerate for 26 hours so that salt penetrates all of meat cells. Cook into a copper saucepan, with 4 pounds [2 kg] duck [goose] fat, for 2 hours. Make sure, while cooking, that fat is just shivering, not really boiling, at all times. Pour really hot fat through a sieve, into a stoneware jar. Add duck [goose] parts, making sure that they are completely covered fat. Cool before sealing, with stoneware lid. For an authentic duck or goose preserves, keep stoneware jar into a cool cellar for 5 to 6 months before serving.