CONFIT GOOSE (1 WING OR 1 LEG)

Goose confit cooked in fat is emblematic in our region and a must at CAMPAGNOISE. Very tasty, with a fibrous texture, it imposes its personality with nobility compared to duck.
The preparation of goose confit dates back to antiquity. This was an ancestral preservation method that allowed the meat to be preserved for several months. CAMPAGNOISE goose confits are cooked the old-fashioned way in pots of bubbling fat. Noble and prestigious, it is eaten with sautéed potatoes and porcini mushrooms.

Tasting advice:

Degrease the goose confit and brown it in the oven or in a frying pan for about 10 minutes.
Serve with sautéed potatoes cooked in the goose fat surrounding the confit, porcini mushrooms, green beans or eat cold with green salad. No need for sauce, a small, well-cooked tomato onion compote will do.
A glass of Cahors Clos de Triguedina wine will be delicious with your goose confit.

Ingredients:

One goose wing or leg (origin France), goose fat, salt.