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Confit of Goose Legs
Confit of Goose Legs
added by HughFW

This dish, or set of dishes, has become a bit of a signature for me – and a Christmas institution in our house. I love it partly because it is so thrifty and resourceful.

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Prep time
  • Two days
Cook Time
  • Two hours
Servings
  • Serves four
Ingredients
  • One goose
  • Sprigs of Thyme
  • 3 large cloves of garlic
  • 25g flaky salt
  • goose fat or olive oil
  • bay leaves
  •  
, ,
Directions

Crush together into a paste 25g flaky salt, a good teaspoon of freshly ground black pepper, the stripped, chopped leaves from several sprigs of thyme, a couple of shredded bay leaves and 3 large cloves of garlic.

Rub this mixture thoroughly into the skin and meat of your goose legs.

Leave for 48 hours in a tray or dish in the fridge, giving the legs another salty massage after 24 hours. Then scrape off all these seasonings and reserve.

Heat a film of goose fat or olive oil in a heavy pan over a moderate heat and brown the legs thoroughly in it, skin-side down first and then all over.

Put the legs into an ovenproof dish in which they fit as snugly as possible, with the seasoning scrapings and enough rendered goose fat or lard to cover, or almost cover, the meat.

Then cook for about 2 hours in a slow oven (140�C/Gas Mark 1), until the meat is nearly falling from the bone. If the legs are not quite covered by the fat, turn them carefully 2 or 3 times during cooking.

Remove from the oven and leave to cool.

6 replies
Replied on

I am confudsed by this recipe in the River Cottage Year Book. It says to cut off legs and wings/thighs but then only talks about legs in the confit recipeand I don't know what to do with the wings?

Replied on

I made duck confit last Christmas and they're still in the fridge submerged in duck fat. It's now September. Are they likely to be safe to eat, and how can I be sure?

Replied on

This is a recipe for confit goose legs. The 3 recipes the hugh makes from the goose as I recall is a terrine from the liver etc either make as a traditional terrine or stuffed into the skin of the neck of the goose (if your goose came with the full neck) , the confit (above) from the legs), the rest of the goose is roasted and served with a gravy from giblets. Hope this clarifys things.

Replied on

This recipe (actually these three recipes) are in The River Cottage Year - well worth having this book! Got some great stuff in it.

Replied on

Equally confused and really need this recipe before Dec 25 or my goose is cooked......badly.

Replied on

Am confused about this recipe! One goose? Method only mentions legs - 'brown the legs thoroughly...'skin side down first then all over' etc etc??? Most odd! xxx

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