Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Confit of goose.


    Posts : 897
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Confit of goose.

    Post  Admin on Sat Dec 21, 2013 8:08 am

    Serves 2.


    2 goose legs
    1 pinches black pepper
    500 ml goose fat
    1 sprig thyme
    1 clove garlic

    1. Preheat the oven to 150C/gas 2. Rub the goose legs with salt and freshly ground pepper.

    2. Heat the goose fat gently in a casserole dish and lay the goose legs in it, making sure they are covered by fat. Add the thyme and garlic.

    3. Bake the goose legs in the oven for 2 hours or until they're tender (the flesh should be easy to pull away from the bone).

    4. Store the goose legs in their fat in a preserving jar. 5. Alternatively, place the legs in a roasting tray and roast in a preheated oven (230C/gas Cool for 15 minutes to crisp up. 6. Serve one goose leg per person with redcurrant jelly and a peppery salad with a balsamic dressing.

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