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This goose preserve is a particular Venetian preparation intended for long goose meat preservation throughout the winter time, and sometimes even for a couple of years.
Take all the fat off a nice fat goose and melt it over high heat. Choose the fleshiest parts and remove their skin and bones, put them in salt for two days and turn them over every day. Then dry them and smoke them in front of a fireplace for twelve hours, after which place them in an earthenware piñata with rosemary sprigs. Cover them with their liquefied fat and add some olive oil, if it is not enough.
Jar the product and keep the jar in a cool place covered with a sheet of well-tied baking paper. Consume the product after at least one month.
Source for recipe:
Accademia della Cucina Italiana
Osteria Madonetta, Marostica