The Best Part of Waterfowl: Leg Confit!!!
Cuisine: FrenchDifficulty: EasyServings
4
servingsMarinating time
12
hoursCooking time
8
hoursTotal time
18
hoursIngredients
6 goose legs (you can add the gizzards and hearts or use breasts), 1kg
1 tbsp of salt
1 tsp of ground black pepper
2 shallots, sliced
3 branches of fresh rosemary (or thyme) (can be 1 tsp of dried rosemary/thyme)
3 garlic cloves whole
1 L of goose or duck fat ideally, or vegetable oil
Directions
- Pat dry the goose legs. Sprinkle salt and pepper on the legs. Place in a deep dish, cover with plastic film and place in the refrigerator for 12 hours.
- Rinse the legs well under running cold water. Remove excess water. Place in a slow cooker with some shallots, rosemary and garlic cloves between layers of goose legs. Put enough fat/oil to cover the legs
- Turn on the slow cooker to low. Cook for 7 hours for tender confit that holds on the bone, or 10 hours for fall off the bone, easy to shred, confit.
- Remove from the slow cooker and the confit is ready! Sauté in a pan before serving with a salad, or on top of an omelet. For more ideas to use the confit:
the-best-waterfowl-duck-confit-cannelloni-pasta
delicious-homemade-wild-mushroom-raviolis
the-best-wild-mushroom-risotto
and more coming on the blog!
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The goose legs can be replaced with grocery bought duck or goose legs or breasts, or turkey legs
- The goose legs can be replaced with the legs, gizzards or hearts from wild turkey, duck or goose
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
