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.