Classic Kosher Goose Leg Confit With Orange

By /
Jump to Recipe Print Recipe

I discovered goose leg confit during a winter visit to my aunt’s kitchen in Montreal. She’d been making it for decades, slowly cooking the legs in their own fat until they fell apart at the touch of a fork. The orange addition came later, after I started experimenting with citrus to brighten up rich winter dishes.

Goose confit is actually one of the oldest preservation methods around. Before refrigeration, French cooks would cure goose legs in salt, then cook them slowly in fat and store them for months. The kosher version works exactly the same way, just without any dairy additions that might creep into modern recipes.

Why Goose Leg Confit Works So Well

The key to perfect confit is patience and low heat. You’re not rushing this process. The legs need at least 3 hours at barely a simmer to break down properly. I keep my oven at 225°F and check every hour to make sure the fat isn’t bubbling. When it’s done right, the meat will shred with just a gentle pull. The orange zest goes in during the last hour, which gives enough time for the oils to infuse without becoming bitter.

Getting the Orange Flavor Just Right

This is holiday cooking at its finest. I serve it with roasted root vegetables and a simple green salad. The rendered fat that’s left over is liquid gold for roasting potatoes or sautéing vegetables later. Store the confit legs covered in their fat, and they’ll keep in the fridge for up to two weeks.

Classic Kosher Goose Leg Confit With Orange - French-Jewish recipe
I discovered goose leg confit during a winter visit to my aunt's kitchen in Montreal. She'd been making it for decades, slowly cooking the legs in their own fat until they fell apart at the touch of a fork. The orange addition came later, after I started experimenting with citrus to brighten up rich winter dishes. Goose confit is actually one of the oldest preservation methods around. Before refrigeration, French cooks would cure goose legs in salt, then cook them slowly in fat and store them for months. The kosher version works exactly the same way, just without any dairy additions that might creep into modern recipes. The key to perfect confit is patience and low heat. You're not rushing this process. The legs need at least 3 hours at barely a simmer to break down properly. I keep my oven at 225°F and check every hour to make sure the fat isn't bubbling. When it's done right, the meat will shred with just a gentle pull. The orange zest goes in during the last hour, which gives enough time for the oils to infuse without becoming bitter. This is holiday cooking at its finest. I serve it with roasted root vegetables and a simple green salad. The rendered fat that's left over is liquid gold for roasting potatoes or sautéing vegetables later. Store the confit legs covered in their fat, and they'll keep in the fridge for up to two weeks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Confit
  • 4 large goose legs about 12 oz each
  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 4 cups goose fat or duck fat melted
For the Orange Finish
  • 2 medium oranges zested and juiced
  • 2 tablespoons honey
  • 1 sprig fresh rosemary

Method
 

Preparing the Goose
  1. Pat goose legs completely dry with paper towels. Mix kosher salt and brown sugar in a small bowl.
  2. Rub the salt mixture all over the goose legs, coating thoroughly. Place in a covered container and refrigerate for 24 hours.
  3. Remove legs from refrigerator and rinse off the salt cure under cold water. Pat completely dry again.
Making the Confit
  1. Preheat oven to 225°F. Place goose legs in a heavy Dutch oven or deep roasting pan.
  2. Add garlic cloves, thyme sprigs, bay leaves, and peppercorns around the legs.
  3. Pour melted goose fat over the legs until they're completely submerged. The fat should cover by about 1 inch.
  4. Cover tightly with lid or foil and cook for 3 hours, checking every hour to ensure fat isn't bubbling.
  5. After 3 hours, add orange zest and rosemary sprig to the fat. Continue cooking 1 more hour until meat falls off the bone easily.
Finishing and Serving
  1. Remove legs from fat and place on a serving platter. Strain 1/2 cup of the cooking fat into a small saucepan.
  2. Add orange juice and honey to the strained fat. Simmer for 3-4 minutes until slightly reduced.
  3. Brush the orange glaze over the warm goose legs and serve immediately.

Notes

The goose legs can be cooked up to 3 days ahead and stored submerged in their fat in the refrigerator. To reheat, bring to room temperature, then warm in a 300°F oven for 15-20 minutes. Save the rendered fat for roasting vegetables or making crispy potatoes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 38g 49%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 2g
Protein 34g 68%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top