Ingredients

Check off ingredients as you go

• 4 goose legs

If you change the number of serving, consider adjusting cooking times!

Goose legs contain their own fat, so don’t add any additional fat. As they cook, the legs will render all their fat and confit in it.

For oven cooking

1. In a Dutch oven or large pot, arrange the goose legs and bake for 4 hours at 160°C (320°F), covered or uncovered, turning them occasionally. They’re ready when the meat comes off the bone easily.

This is the same long, low-temperature cooking process as for beef assado, until the meat is confit.

For stovetop cooking

If you prefer cooking without an oven, simply cook them over low heat, covered, until they’ve rendered most of their fat (this takes some time), turning them to brown the other side, until very tender (the bone comes off easily). Once the heat is off, remove most of the fat (keep 2 tablespoons) and save this fat in a sterile jar for another use.

Some side dish suggestions:

a pan of mushrooms and chestnuts, Sarladaise potatoes (in goose fat), pasta, salad, green beans, or cassoulet-style with white beans.

And some recipe ideas using confit goose (or duck):

• a goose shepherd’s pie with sweet potato.

• a Southwest French salad Périgord-Landaise style

• Gua bao buns filled with confit goose

Tips and variations

• In Israel, you can regularly find goose legs in the supermarket freezer section.
• If desired, you can add a few thyme sprigs, a bay leaf, and unpeeled garlic cloves to the cooking.