Geese – Confit
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg (s) (goose legs)
- 2 kg lard (goose lard)
- 15 g salt per k meat
- 2 g pepper, per k meat
- 2 stalks thyme
- 2 clove (s), grated
- 2 bay leaves
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Prepare the legs, removing excess fat. Flavor the salt with the grated clove tips, the bay leaves and the crumbled thyme. Crush the clove of garlic, rub the legs first with it, then with the salt and spice mixture. Put some of the remaining salt in a bowl, place the legs on top, then sprinkle the remaining salt on top. Then let it steep in the refrigerator for 48 hours.
- Melt the fat in a saucepan, then add the legs (they must be covered all over with fat) and let stand for 3.5 to 4 hours at 85 ° C. Now you can put the legs in a mason jar rinsed with boiling water and cover with the fat. Then in the refrigerator, they`ll keep for several weeks.
- Take the legs out of the fridge and warm to room temperature, then let the fat melt in a water bath. Place the legs on the grillage of the oven and bake on a high heat (220 ° C) until they are nice and crispy.
- This dish goes well with fried garlic potatoes and a nice rapunzel salad. Or red and Brussels sprouts with potato noodles or napkin dumplings.
- Tip 1: save the fat for preparing fried potatoes. This is the best way to succeed. You can also sweat onions in it and then prepare kale with it.
- TIP 2: In addition to the legs, you can also add duck or goose stomach, but do not soak it in salt beforehand. This is also grilled after the cooking process and then cut into thin slices and served as a starter with salad.
- I have no idea how many calories there are, but it is definitely not a slimming product.
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