How To Cook Goose Confit

Rub the goose legs with all the ingredients except the fat, place in a deep tray and cover with cling film.Marinade and refrigerate overnight.The next day the goose will be cured. Rub off the marinade, then rinse in cold water for a few seconds then pat dry.Place in heavy bottomed pan and cover with the fat and a tight fitting lid.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).Cool in the fat and store until required, up to a month in a sterile jar.To crisp up carefully remove from the fat and place in a cool non-stick pan with an oven proof handle.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.