Wild Canada Goose Confit

Wild Canada Goose Confit

Canada Goose Confit via Valerie Lugonja 
Full post: http://www.acanadianfoodie.com/2012/10/30/wild-canada-goose-confit/

Ingredients:

  • goose legs
  • 2 tablespoons Kosher Salt for 6 legs
  • garlic, 1 clove per leg, chopped
  • thyme leaves, enough to cover bottom of dish
  • 1-2 bay leaves, crushed
  • duck fat, enough to cover legs (about 2 tablespoons per bag)

Instructions:

  1. Wash and dry legs
  2. Sprinkle 1 tablespoon salt over bottom of marinating dish that will hold all legs, single depth
  3. Sprinkle leaves, garlic and bay leaf over surface
  4. Place legs, skin side up, onto pan, single depth
  5. Sprinkle with remaining salt; cover with plastic wrap and refrigerate 48 hours
  6. Every 8 hours or so for the first day, massage legs to ensure the garlic and thyme eventually cover all surface areas of each leg
  7. After 48 hours, prepare the SousVide water oven by filling it a little over half full and setting it to 175°F; it will take quite a while to come to temperature, so do this before cleaning the legs
  8. Wipe each leg well to remove marinade, particularly the salt; using a small knife, clean around the bone of each leg, particularly if you are thinking of frying these, for an appealing presentation
  9. Plop about 2 tablespoons of duck fat into each SousVide bag, careful to not get any on the sealing edge; place the leg into the bag as carefully
  10. Vacuum seal each bag ensuring there is a complete seal completely across the bag (see image below)
  11. Place the bags vertically inside of the SousVide Supreme, using the racks, and if the water doesn’t completely cover them, add more hot water (the bags are cold and will bring the temperature down and the hot water added will help to maintain a more even temperature
  12. Cook for 8 to 12 hours; I chose 12 hours
  13. After 12 hours, have an ice bath ready and plunge the vacuum sealed bags into the ice bath to cool immediately; this will avoid any contamination
  14. Freeze immediately, serve immediately, or store in the fridge for a day or two until ready to serve

Note: I simply pulled the meat off of the bone of one leg, shredded it and demonstrated two ways of using it. There are as many ways to use this confit as you would use duck confit.

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