A winter dish from Kars and Van, goose kavurma is made by slowly cooking goose in its own fat, then storing it in jars. It has a rich, hearty flavor and is also eaten for breakfast.
Rub the goose pieces with salt and black pepper.
Put the meat and water in a large pot and cover. Cook over low heat for 60 minutes, until the goose releases its fat and becomes tender.
Uncover and cook over medium heat for another 25–30 minutes, until the meat browns in its own fat. Brown all sides, stirring often to keep it from sticking to the bottom of the pot.
Serve hot, or place in jars with its fat, cool, and store.
Store in a jar in the refrigerator, submerged in its own fat, for 1 month; this traditional storage method keeps the meat from contacting air. Consume within 1 week after opening.
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