Confit-ver

I've got it. Four goose legs [or is that "geese legs", since more than one goose contributed legs to the endeavor?] done. Now the hardest part is not eating them right away. They will last for many months longer than my willpower. The house smells of bay leaf. And I've got a full litre of clear, golden goose fat in addition to that covering the legs. Will be hard not to duck into the butcher to see what's on offer to put that to use.