📝 About This Recipe
Experience the pinnacle of French farmhouse luxury with this traditional Goose Confit, a method of preservation turned into a culinary masterpiece. Slow-poached in its own golden fat, the goose becomes impossibly tender, falling away from the bone with a rich, silky texture and a deeply savory profile enhanced by garlic and aromatic herbs. This recipe honors the Gascony tradition, delivering a melt-in-your-mouth experience that culminates in a perfectly crisp, mahogany skin.
🥗 Ingredients
The Goose and Cure
- 4-6 pieces Goose legs (thigh and drumstick attached)
- 1/4 cup Kosher salt (or high-quality sea salt)
- 1 tablespoon Black peppercorns (toasted and cracked)
- 6-8 sprigs Fresh thyme (leaves only)
- 4 pieces Bay leaves (crumbled)
- 6 pieces Garlic cloves (thinly sliced)
- 4 pieces Allspice berries (crushed)
The Poaching Liquid
- 4-6 cups Rendered goose fat (enough to completely submerge the meat)
- 1 piece Garlic head (halved crosswise)
- 1 piece Star anise (optional, for subtle depth)
- 2 strips Orange peel (pith removed)
👨🍳 Instructions
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1
In a small bowl, mix the kosher salt, cracked peppercorns, thyme, crumbled bay leaves, sliced garlic, and crushed allspice to create your curing rub.
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2
Rub the salt mixture thoroughly over all sides of the goose legs. Place them in a single layer in a non-reactive baking dish or a large zip-top bag.
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3
Cover and refrigerate for 24 hours. This 'dry brine' seasons the meat to the bone and draws out excess moisture, which is essential for the preservation process.
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4
After 24 hours, remove the goose legs and rinse them thoroughly under cold water to remove all the salt and spices. Pat them completely dry with paper towels.
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5
Preheat your oven to 225°F (110°C). A low, steady temperature is vital for the 'confit' (preserved) texture.
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6
In a heavy-bottomed Dutch oven or deep oven-safe pot, melt the goose fat over low heat until it reaches a liquid state.
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7
Carefully nestle the goose legs into the fat. Add the halved garlic head, star anise, and orange peel. Ensure the legs are completely submerged; if not, melt more fat or add a small amount of neutral oil.
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8
Bring the fat to a very faint simmer on the stovetop (look for tiny bubbles, not a boil), then cover the pot with a tight-fitting lid or heavy-duty foil.
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9
Transfer the pot to the oven and cook for 3 to 4 hours. The goose is done when the meat is tender and begins to pull away from the bone, but isn't quite falling apart yet.
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10
Remove the pot from the oven and let the goose cool in the fat until it reaches room temperature.
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11
If eating immediately, remove the legs from the fat. If storing, place the legs in a sterilized jar and pour the strained fat over them to seal out air; they will keep for weeks in the fridge.
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12
To serve, heat a cast-iron skillet over medium-high heat. Place the goose legs skin-side down with a tablespoon of the confit fat.
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13
Sear for 5-7 minutes until the skin is deeply golden and shatteringly crisp. Flip briefly to warm the underside, then serve immediately.
💡 Chef's Tips
Never throw away the leftover fat; strain it and keep it in the freezer to roast the best potatoes of your life. Ensure the meat is completely dry after rinsing the cure, as water trapped in the fat can cause the meat to spoil or steam rather than confit. If you cannot find goose fat, high-quality duck fat is a perfect 1:1 substitute. Avoid boiling the fat; high temperatures will fry the meat and make it tough rather than tender and silky.
🍽️ Serving Suggestions
Serve alongside 'Pommes Sarladaises'—potatoes fried in goose fat with garlic and parsley. A crisp Frisée salad with a sharp Dijon vinaigrette cuts through the richness of the fat beautifully. Pair with a robust Southwest French red wine, such as a Cahors (Malbec) or a Madiran. Top with a spoonful of fig jam or a red wine reduction to complement the savory notes.