Ingredients
Check off ingredients as you go
- 4 goose legs
Goose legs contain their own fat, so whatever you do, don’t add any extra. As they cook, the legs release all their fat and confit in it.
Oven method
- Arrange the goose legs in a Dutch oven or large heavy pot and bake for 4 hours (covered or not) at 160°C (325°F), turning them from time to time. They’re ready when the meat pulls away from the bone easily.
It’s the same long, low-temperature cooking process as for the beef assado, until the meat is confit.
Stovetop method
If you’d rather not use the oven, simply cook the legs covered over low heat until they’ve released almost all their fat (this takes a while), turning them to brown the other side, until they’re very tender (the bone slips out very easily). Once the heat is off, remove most of the fat (keep 2 Tbsp) and set that fat aside in a sterilized jar for another use.
A few side dish suggestions:
sautéed mushrooms and chestnuts, Sarladaise potatoes (fried in goose fat), pasta, a salad or green beans, or cassoulet-style with white beans.
And a few ideas for dishes made with confit goose (or duck):
Goose and sweet potato parmentier
Click on the picture for the recipe
Périgord salad
Click on the picture for the recipe
Gua bao with confit goose
Click on the picture for the recipe
Tips and variations
- In Israel, goose legs are easy to find in the supermarket freezer section (outside Israel, ask a kosher butcher, or use duck legs the same way).
- If you like, add a few sprigs of thyme, a bay leaf and some unpeeled garlic cloves to the pot while cooking.