Goose Confit


  • 4-6 Goose legs, skin on
  • 1 cup coarse sea salt
  • 1/2 cup granulated sugar
  • 10 garlic cloves, crushed
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 1 tablespoon black peppercorns
  • 2-3 cups duck fat or goose fat
  • Fresh parsley for garnish


  1. Rinse the goose legs and pat them dry.
  2. In a bowl, mix together the sea salt, sugar, crushed garlic, bay leaves, thyme, and peppercorns.
  3. Rub the goose legs generously with the salt mixture, making sure to coat them well. Place them in a container or a plastic bag and refrigerate for 24 hours.
  4. Preheat the oven to 250°F.
  5. Rinse the goose legs under cold water to remove the excess salt mixture. Pat them dry with paper towels.
  6. Place the goose legs in a baking dish that fits them snugly. Cover them with duck fat or goose fat.
  7. Bake the goose legs in the preheated oven for 3-4 hours, or until the meat is tender and falls off the bone.
  8. Remove the goose legs from the oven and let them cool to room temperature.
  9. Once cooled, remove the meat from the bones and shred it into bite-sized pieces.
  10. Serve the Goose Confit warm, garnished with fresh parsley.

This Goose Confit recipe is a wonderful way to enjoy the rich, gamey flavor of goose. The meat becomes incredibly tender and flavorful during the cooking process, and the crispy skin adds a nice texture to the dish. Serve the Goose Confit with roasted potatoes, sautéed greens, or a simple green salad for a complete and satisfying meal. Enjoy!