Goose Confit

Take your duck or goose legs, wash themn off.

Sprinkle with salt and pepper (10gr salt, 5gr pepper per kilo)

Let them season overnight. Pickling salt or coarse sea salt seems to work best.

Now, you need a large pot, preferably with a heavy base.

Add to your legs some whole heads of garlic, sliced through the midsection, some fresh thyme, some bay leaves, and a little white wine.

Toss all the solid stuff toether and put it in the pot. Add enough wine to come up about an inch or 2.

Set the pot on a very, very, very low simmer. Place some sort of lid or plate on the top of the duck legs, so it presses the legs down. You want to keep them submerged in the rendering fat.

What you are doing is rendering the fat from the legs, so that the meat stews in it’s own juices. The fat will also act as a seal, allowing you to preserve the meat for months if kept cool.

Simmer very slowly for several hours. You will know when it is done because the meat will begin to fall off the bone. it should be extremely tender.

When done, remove the legs form the liquid and place in a suitable container. I use plastic tupperware stuff, but in the old days they used ceramic crocks. I suggest you put them in several small containers rather than one large one.

Strain the liquid, and discard the garlic,thyme etc.

Pour the liquid on top of the legs, let cool, and the fat will rie to the toip and form the seal. Refridgerate. Freeze if you want to keep it a REALLY long time.

When needed, pull the legs out, toss them in a hot oven to crisp the skin up and heat them, and chow down with your favorite veggies and sauce.

Orange demi glace is the tradiditonal sauce for this, but I use all sorts of sauces (not BBQ or ketchup!!!) and gravies…

It’s good cold on sandwiches, too, with dijon mustard.

Submitted by Gatehouse