Almost three months ago I put together a pot of domestic goose confit. I even used render goose lard and then covered the whole thing with pork lard. For a dish I used an old crockpot insert complete with cover. I also placed parchment paper on top of the hardened pork lard. It has been siting on the back shelf of my back hall refrigerator.
Okay, it is made and it has just about aged sufficiently, now what do I do with it? How shall I prepare it? What should accompany it? Also can I reuse the rendered lard and goos fat for my next batch?
Help