Free Range Confit Goose Leg
Our Confit Goose Leg is such a delicious festive treat. Beautifully flavoured with a wonderful melting texture. Read more
£15.00
Delivery
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Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95 -
Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
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All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
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Delivered in compostable and fully recyclable packaging
Product details
Making confit is an ancient practice developed in France as a way of preserving meat such as duck, goose and pork. The process doesn't just preserve the meat; it intensifies the flavour, turning our properly free range goose legs into something rather extraordinary.
Our Confit Goose Leg makes such a special festive treat - beautifully flavoured with a wonderful melting texture.
Cooking our confit goose leg couldn't be more simple. When it is required, you simply need to free it from its suspended animation in the solid fat and give it a quick crisp in a pan, followed by a 10 minute hot blast in the oven.
The leftover fat can be used to make the best crispy roast potatoes to serve alongside.
We only rear a very small number of our slowly grown, properly free range geese and they are only available in December, so you do need to catch them while you can.
One confit goose leg per pack.
As all our free range poultry is naturally reared, weights are not absolutely precise. We recommend 1 portion per leg.
All our Confit Goose Legs are delivered FROZEN.
We recommend placing your order for your Christmas Goose as early as possible to avoid missing out. We only have a limited number of Geese available this Christmas.
You can place your order at any time (while stocks last) and book your delivery closer to Christmas.
Ingredients
Free Range Goose, Salt, Sugar, Fresh Orange, Bay leaf, Cloves, Star Anise, Cinnamon, Black Pepper, Fennel Seeds
Cooking Instructions
Preheat the oven to 180C.
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 castiron 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.
How to store
If your bird has been delivered fresh, take it out of its wrapping.
Place your bird on a wire rack or a plate and place it on the bottom of your fridge.
Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.
Keep hold of your card label for the 'best before' date and the weight of your bird. We recommend you leave your meat at room temperature for a few hours before cooking.
If your bird has been delivered frozen, you can pop it straight into the freezer until you are ready to use it.
Depending on the size of your bird, you'll want to allow plenty of time to defrost it.
Remove from its packaging then put your bird on a wire rack or on a plate and place it at the bottom of the fridge.
Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.
For large birds, allow two to three days to defrost in the fridge. For the breast and leg, one to two days will be fine.
We recommend you leave your meat at room temperature for a few hours before cooking.
You can find all our cooking instructions at pipersfarm.com
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