Succulent Sensations: Dive into the World of Wild Goose Confit

This wild goose confit recipe won several awards at the Waterfowl Festival. Enjoy!

  • Ingredients

      • 2 wild goose legs and thighs
      • Salt
      • Freshly ground black pepper
      • 4-6 cloves of garlic, minced
      • 4-6 sprigs of fresh thyme
      • 2 bay leaves
      • 1 tablespoon juniper berries (optional)
      • 2 cups duck fat (or a mixture of duck fat and vegetable oil)
      • 1 tablespoon olive oil (for searing) 



        • Start by trimming excess skin and fat from the goose legs and thighs.
        • Generously season the goose pieces with salt, freshly ground black pepper, minced garlic, and crushed juniper berries (if using).
        • Place the goose pieces in a sealable plastic bag or a container with a lid. 


        • Add the fresh thyme sprigs and bay leaves to the bag or container with the goose.
        • Seal the bag or container and refrigerate the goose for at least 24 hours, allowing the flavors to meld and the meat to absorb the seasoning. 

      Rendering the Fat:

        • Preheat your oven to 225°F (110°C).
        • Remove the goose pieces from the marinade and brush off any excess herbs and garlic.
        • In an oven-safe dish, place the goose pieces skin side down and cover them with duck fat (or the fat-oil mixture).
        • Cover the dish with aluminum foil and place it in the preheated oven. Let the goose slowly cook for 3 to 4 hours, or until the meat is tender and easily falls off the bone.


          • Once the goose pieces are done cooking, carefully remove them from the fat.
          • In a skillet over medium-high heat, add olive oil.
          • Place the goose pieces skin side down and sear them until the skin is crispy and golden brown. This should take about 2-3 minutes. 


            • Serve the wild goose confit on a plate with your choice of sides. It pairs wonderfully with hearty dishes like mashed potatoes, sautéed greens, or roasted root vegetables.

          Leftover Fat: 

            • Strain and save the leftover fat from the cooking process. It can be stored in a jar and used for future cooking endeavors, adding a delightful richness to various dishes.

          Enjoy the luxurious tenderness and rich flavors of Wild Goose Confit, a dish that pays homage to traditional French culinary techniques and transforms wild goose meat into a culinary masterpiece!

          Wild Goose Confit

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