Making confit is an ancient practice developed in France as a way of preserving fatty meats such as duck, goose and pork. And the process doesn't just preserve; it intensifies the flavour.
Our Confit Goose Leg is such a delicious festive treat. Beautifully flavoured with a wonderful melting texture. When required, it is freed from its suspended animation in the solid fat, and given a quick, hot blast of cooking that crisps the skin.
The leftover smothering of fat can be used to make the best crispy roast potatoes.
One confit goose leg per pack
Your meat will arrive frozen. When your meat arrives simply pop it into your freezer. When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking. You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Remove the confit from its packaging, taking off a little of the fat. Keep hold of this fat as you can use it for making the most delicious roast potatoes.
Take a heavy cast iron frying pan and place on a high heat. Once the pan is smoking hot place the leg in skin side down.
Once the leg is crispy and golden, remove from the pan and pop in the preheated oven. Cook for around 15 minutes and serve hot.