Confit goose legs
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Cook up this superb confit goose leg recipe to give away to a loved one as an edible gift this Christmas. Or you could always keep them for yourself – we won't judge. Of course, this method could be applied to all manner of birds legs – confit duck legs are sublimely tasty if you're on a tighter budget. Once cooked up, this is great with some braised red cabbage or just devoured on toast.
Ingredients
Confit goose
- 4 goose legs
- 100g of rock salt , lightly ground
- 800g of goose fat
- 5 sprigs of thyme
- 10 black peppercorns
- 8 garlic cloves
Method
1
First, place the goose legs in a deep tray and liberally sprinkle with the rock salt to evenly coat. Cover with cling film and leave the tray in the fridge for 6 hours, coming back to turn them over halfway through
2
Preheat the oven to 130°C/gas mark 1
3
When ready to cook or confit, brush off all of the salt with some kitchen towel. Don’t rinse the legs in water
4
Place your casserole dish on the hob and add the goose fat. Heat gently so that it melts completely then place your goose legs in the fat. Depending on the size of the legs, you may have to add more fat – if so, just top up with vegetable oil. Add the aromatics by sprinkling over the peppercorns and press the garlic and thyme into all the nooks and crannies. Bring up to a very light simmer
5
Cover and place into the oven and leave to slowly cook for 2 hours to 2 and half hours, until the meat becomes soft and tender
6
Leave to cool to room temperature then lift the goose legs out. Place in a large, sterilised jar. Don’t worry, the legs will be quite pliable and should fit with some encouragement
7
Ladle the remaining fat over, along with the cooked aromatics, making sure you completely submerge the legs. If this is a struggle, take a leg out and keep one for yourself
8
Place in the fridge – overnight the fats will solidify completely. Kept in the fridge this will last for a good few months
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Confit goose legs
