Goose Leg Confit in Goose Fat

Name: Goose Leg Confit in Goose Fat
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 portions
Ingredients: 4 pcs goose legs; 800 g goose fat; 2 tablespoons coarse salt; 6 cloves garlic; 6 pinches thyme; 5 pcs juniper; 2 pcs bay leaves; 6 pcs whole peppercorns; 800 g potatoes; 400 g red cabbage

Eduard LáskaBakedCzech Cuisine x se líbilo

Goose leg confit shows what slow cooking in fat can do. The legs are cured overnight in salt with garlic, thyme and juniper, then gently confited in goose fat for several hours until the meat is so tender it falls off the bone. Before serving, the skin is crisped up at high heat. The flavour is deep and buttery soft.

Příprava: 30min

Vaření: 3h 30min

CELKOVÝ ČAS: 4h

Step by step process

Curing the legs

1
Rinse the goose legs and pat them thoroughly dry. Mix the coarse salt with crushed juniper and whole peppercorns and rub the legs all over with the mixture.
2
Add the halved garlic cloves, thyme sprigs and bay leaves. Cover the legs and let them cure in the fridge for 12 to 24 hours.

Confit and finishing

3
Rinse the salt off the legs and pat them dry. Place them in a roasting pan or cast iron pot, add the garlic, thyme and spices from the cure and pour over the melted goose fat so the legs are fully submerged.
4
Confit in the oven at 120 °C for about 3 to 3.5 hours. The fat must not boil, only quietly bubble. The meat is done when it pulls easily off the bone.
5
Before serving, lift the legs out of the fat and crisp them up in the oven at 220 °C or skin side down in a pan, until the skin crackles. Serve with smashed potatoes and red cabbage.