Goose leg confit
Jan 20, 2020 8:55:24 GMT -6
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nhmountains, Freeborn, and 1 more like this
Post by Reagan on Jan 20, 2020 8:55:24 GMT -6
Rub legs in kosher salt, thyme and garlic powder and let sit over night.
Rinse off cure and dry legs.
Vacuum seal with a bay leaf and a couple oz of rendered goose fat. If you don’t have fat, use unsalted butter.
Submerge bags in 180 degree water and hold there for several hours until the meat is pulling from the bone. Remove from water and chill.
They will keep in the fridge for several weeks. Since I have 5 packages, I’m going to freeze a few for later meals.
Plan to use one bag to cook with garlic, lemon, pasta and black pepper.
My 15 year old daughter says this is one of her favorite wild game recipes.
Legs are not livery. If you aren’t keeping them you are throwing away the best part of a goose.
Can also be done with duck legs but it takes a bunch to make a meal.
Rinse off cure and dry legs.
Vacuum seal with a bay leaf and a couple oz of rendered goose fat. If you don’t have fat, use unsalted butter.
Submerge bags in 180 degree water and hold there for several hours until the meat is pulling from the bone. Remove from water and chill.
They will keep in the fridge for several weeks. Since I have 5 packages, I’m going to freeze a few for later meals.
Plan to use one bag to cook with garlic, lemon, pasta and black pepper.
My 15 year old daughter says this is one of her favorite wild game recipes.
Legs are not livery. If you aren’t keeping them you are throwing away the best part of a goose.
Can also be done with duck legs but it takes a bunch to make a meal.
