- To Serve:
- Thaw completely prior to removing leg and fat from the bag and place directly into a pan.
- Heat on stove top in pan over medium heat, skin side up, about 5-10 minutes.
- Raise temperature to medium-high heat, flip leg over and cook for 1-3 minutes until skin is crispy.
- Season to taste and ENJOY!
Culinarians everywhere celebrate goose as the most flavorful entree that exists. The confit method of preparing goose infuses the meat with goose fat, making it among the tastiest ways to serve goose. The process previously took many hours, but we're delighted to bring you our Confit style.
Our Confit style goose leg and thigh pair has been carefully pre-cooked exactly as in Medieval southwestern France, which said to be its origin.There’s also an added benefit in confit cooking - the fat in which the meat was roasted becomes a frying medium for your favorite foods. This includes sautéed vegetables, scrambled eggs or omelets, use atop savory toasts and it especially makes potatoes a treat. Shred the meat into salads, cassoulet, casseroles and stews, and even sauces for toppings on other savory foods.