So yesterday I mentioned that I like to try and pick something new up whenever possible and today is another example. I happened upon some goose legs and just couldn’t say no.
You’ll recognize this meat from last Thursday’s noodle casserole and boy it is tasty. Small one of course brought out her inner caveman and just gnawed away.
I’ve been playing with some ideas of preserving meat lately, I have this bizarre idea that I’m going to make my own salami this summer and wanted a bit of practise ahead of time. I thought that trying my hand at confit would be a good place to start.
The idea of a confit is to first cure the meat with a salt, sugar and flavouring concoction and then cook it REALLY slowly in fat.
Place in a casserole and cover with goose fat after tossing in a few juniper berries.
- 1 cup of salt
- ½ cup of raw sugar
- ½ teaspoon of fresh cracked pepper
- 5 sprigs fresh thyme
- 8 goose legs, or breasts or duck
- 3-4 cups goose and bacon fat (you can always top-up with a bit of olive oil)
- 4 juniper berries
- Mix curing ingredients together and thoroughly cover your goose legs. Let sit in the fridge for 3-5 hours. Take out of the fridge, rinse away the salt and place in a casserole. Cover with goose and bacon fat and add the juniper berries. Place in a 200 degree oven and cook for six hours. This is also easily done on low in the slowcooker. Check once the fat is melted that the goose is totally covered.
- Note: where do I find goose fat? Often you can find it in the produce section right by the potatoes or in the meat section. It's often in jars.