Confit of Goose

by Mike Robinson
from Great Food Live

For a classic French recipe try Mike Robinson's slow-baked goose, gently cooked in tasty goose fat to melting tenderness

Servings: 2
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 2 hours, , plus 15 minutes if roasting

Ingredients
2 goose legs
1 pinch salt and fresh ground black pepper
500ml goose or duck fat
1 thyme sprig
1 garlic clove

Method
1. Preheat the oven to 150C/gas 2. Rub the goose legs with salt and freshly ground pepper.

2. Heat the goose fat gently in a casserole dish and lay the goose legs in it, making sure they are covered by fat. Add the thyme and garlic.

3. Bake the goose legs in the oven for 2 hours or until they're tender (the flesh should be easy to pull away from the bone).

4. Store the goose legs in their fat in a preserving jar.

5. Alternatively, place the legs in a roasting tray and roast in a preheated oven (230C/gas 8) for 15 minutes to crisp up.

6. Serve one goose leg per person with redcurrant jelly and a peppery salad with a balsamic dressing.