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[angellair]

I cooked a goose for christmas dinner. Now I have left overs. I was wondering if anyone knew how to make confit of goose out of already roasted goose legs? I would adore if you could help me because it would be a shame to waste this fantastic bird.

Comments

[urban_homestead]

It won't taste exactly like real confit if the legs are already roasted. Confit is made by slowly poaching raw, salt-packed goose pieces in a litre or two of goose fat until the juices run clear. You can save the fat and use it to confire a duck instead? It freezes well so you can hang onto it for that. I tend to use all my frozen goose fat frying potatoes and cooking sauerkraut though.

If you want to try with the cooked goose, I would suggest this: take the skin off the legs, pack the legs tightly in a heavy pot, pour the hot fat over until all the meat is submerged by at least an inch, and bake it, covered, on low heat for a couple of hours. Refrigerate it exactly as it comes out, but pushing any sticking-out bits under the fat as it cools. If there isn't quite enough fat, add lard or clarified butter. This would help preserve it like a confit, but it's still probably going to taste a bit reheated since the meat was already cooked and the juices allowed to run out.

[angellair]

thanks for the advice
might just use the meat in cold cuts then instead

[julesong]

I know this is probably too late, but one thing I would *definitely* do is to save as much of the goose fat as is possible. It's worth saving! I'd heat it and pour it into ice cube trays then keep the frozen cubes in the freezer for future recipes. Goose fat is good stuff (and way too expensive for me to buy).