Confit of goose

For a classic French recipe try Mike Robinson's slow-baked goose, gently cooked in tasty goose fat to melting tenderness
By Mike Robinson
Confit of goose
  • Rating:
  • Serves: 2
  • Cook Time: plus 15 minutes if roasting
  • Prep Time: 5 minutes
  • Effort: easy



  • 2 goose legs
  • 1 pinches black pepper
  • 500 ml goose fat
  • 1 sprig thyme
  • 1 clove garlic


1. Preheat the oven to 150C/gas 2. Rub the goose legs with salt and freshly ground pepper.

2. Heat the goose fat gently in a casserole dish and lay the goose legs in it, making sure they are covered by fat. Add the thyme and garlic.

3. Bake the goose legs in the oven for 2 hours or until they're tender (the flesh should be easy to pull away from the bone).

4. Store the goose legs in their fat in a preserving jar. 5. Alternatively, place the legs in a roasting tray and roast in a preheated oven (230C/gas 8) for 15 minutes to crisp up. 6. Serve one goose leg per person with redcurrant jelly and a peppery salad with a balsamic dressing.

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