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Ingredients (Serves 8) |
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The Goose Confit Marinade |
4 goose legs or a quartered
whole goose, trimmed |
1 tablespoon salt
(for every 675 grams meat) |
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2 shallots, ciselées |
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1 tablespoon thyme leaves |
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2 tablespoons chopped parsley |
1 tablespoon mignonette
black pepper |
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1 bay leaf, crumbled |
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1 garlic clove, peeled, chopped |
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The Cooking |
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1 ½ liters goose or duck fat |
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1 head of garlic, split in half |
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2 cloves |
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The Bean Stew |
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Bouquet garni |
500 grams great northern or
cannellini beans |
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½ onion, studded with 2 cloves |
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1 carrot, quartered lengthwise |
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1 small branch celery |
4 garlic cloves, peeled and
de-germed |
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Chicken stock or water |
Salt and freshly ground black
pepper |
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300 grams chorizo |
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30 grams butter |
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1 small onion, cisèle |
1 clove garlic, de-germed
and minced |
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85 milliliters white wine |
750 grams tomato, emondé,
and concassée |
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Confit Marinade
1. Calculate the amount of salt required and mix with the remaining
ingredients. Rub the mixture into the pieces and refrigerate, covered,
for 24 hours.
For the Cooking
1. Rinse the pieces off well and pat dry.
2. Heat the fat in a medium-size marmite until it melts. Slip the pieces
of goose into the fat and add the garlic stuck with the cloves.
3. Cook the goose for approximately 2 ½ to 3 hours, keeping the
temperature of the fat at around 190 degrees, or until the meat is very
tender.
4. Let the meat cool in the fat before using, or refrigerate until the
next day. Use this confit within a week.
Bean Stew
1. Soak the beans overnight or cover with cold water, bring just to a
boil, and let steep for 1 hour. In either case, always pick through the
beans first to remove broken pieces or stones and rinse before soaking.
2. Drain the soaked beans and place in a small russe or large sautoir,
add the aromatics, and cover with liquid of choice by 1 inch. Bring to a
boil, skim, and simmer for 1 to 1 ¼ hours, seasoning halfway through the
cooking. When the beans are cooked, remove the aromatics, check the
seasoning and keep warm.
3. Cut the chorizo in ¼-inch thick slices and sauté gently in the butter
until lightly browned. Remove the chorizo from the pan and soften the
onion and garlic in the remaining fat. De-glaze with the wine, add the
tomatoes and the bouquet garni and reduce until almost dry. Cook gently
until most of the liquid has evaporated, and then add to the beans
(minus the bouquet garni).
For Service
1. Heat some of the confit fat in a sauteuse and lightly brown a portion
of the goose. Place in the oven for approximately 10 minutes to ensure
that the meat is heated through, especially if it had been refrigerated.
2. Serve the goose in large pieces or sliced accompanied by the beans. |
