Goose confit

Ingredients for 4 servings:

• 4 legs (goose legs)
• 2 kg lard (goose fat)
• 15 g salt per kg meat
• 2 g pepper per kg meat
• 2 stalks of thyme
• 2 cloves, crushed
• 2 bay leaves
• 1 clove(s) garlic

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

egg confit

Prepare the legs, removing any excess fat. Flavor the salt with the crushed cloves, bay leaves, and crumbled thyme. Crush the garlic clove and rub the legs first with this, then with the salt and spice mixture. Place some of the remaining salt in a bowl, place the legs on top, and sprinkle with the remaining salt. Let it marinate in the refrigerator for 48 hours. Melt the fat in a saucepan, then add the legs (they must be completely covered with fat) and marinate for 3.5 to 4 hours at 85°C. Now you can place the legs in a preserving jar rinsed with boiling water and cover with the fat. Then refrigerate; they will keep for several weeks. Remove the legs from the refrigerator and warm to room temperature, then melt the fat in a double boiler. Place the legs on the oven grill and bake at high heat (220°C) until they are nice and crispy. This dish goes well with fried garlic potatoes and a nice rampion salad. Or red and Brussels sprouts with potato dumplings or napkin dumplings. Tip 1: Save the fat from making the fried potatoes. This is the best way to get the best results. You can also use it to sauté onions and then cook kale with it. TIP 2: In addition to the legs, you can also add duck or goose gizzards, but do not marinate them in salt beforehand. This is also grilled after cooking and then thinly sliced ​​and served as an appetizer with salad. I have no idea how many calories this contains, but it’s definitely not a weight-loss product.