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How To Cook Goose Confit

How To Cook Goose Confit

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


  1. Rub the goose legs with all the ingredients except the fat, place in a deep tray and cover with cling film.
  2. Marinade and refrigerate overnight.
  3. The next day the goose will be cured. Rub off the marinade, then rinse in cold water for a few seconds then pat dry.
  4. Place in heavy bottomed pan and cover with the fat and a tight fitting lid.
  5. Bring to a simmer over a low heat then place into a pre heated oven 120°c fan assisted oven or 130°c without a fan and cook for approximately 3 hours or until the meat is tender (it comes away from the bone without any retention).
  6. Cool in the fat and store until required, up to a month in a sterile jar.
  7. To crisp up carefully remove from the fat and place in a cool non-stick pan with an oven proof handle.
  8. Place in a preheated oven 210°c fan assisted or 230°c without fan for approximately 25 minutes until the skin is golden, crispy and the goose is hot all the way through.

To serve:

  • Serve with Sauerkraut cabbage, or a ragout of lentils and root vegetables finished with a little aged sherry vinegar.

  • The Ingredients
  • • 2 x free-range goose legs
  • • 4 x garlic cloves sliced thin
  • • 12 x black peppercorns crushed
  • • 2 x bay leaves
  • • 4 x sprigs thyme
  • • 4 x shallots thinly sliced
  • • 50 grams sea salt crystals (must not be table salt)
  • • 400 ml duck or goose fat

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