Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.
(Broadcast: "The Food Guys," 9/27/20. Listen weekly on the radio at 9:53 a.m. Sundays, or via podcast.)