Year Old Leftovers, Never Frozen

Just tried some goose leg confit I'd made almost exactly a year ago. Normally it would've been eaten much sooner, but I forgot about it in the winter and then the summer didn't seem the right time to break it out. It's very tasty. Hopefully I won't die from botulism but if this is my last post ever, assume my followup would've been: "Oops!"