Goose Confit

For the goose confit, season the pieces of meat with thyme and salt and leave in the refrigerator for 24 hours.

Rinse with salt and dry the pieces of meat with kitchen roll. Layer the meat in a casserole, put bay leaves in between, add thyme and garlic on top.

Heat goose fat and just cover the meat pieces with it.

Slowly bring to a boil and check with a meat thermometer that the meat temperature remains constant at 105 °C. The meat should not be deep fried!

Cook in it for about two to two and a half hours. The meat is cooked when it can be easily pierced with a needle and the escaping gravy is clear.

Now layer the pieces of meat in a large earthenware pot. Turn up the heat and cook the fat in the pan for another 5 minutes or so on the stove so that the cooking liquid evaporates. Then pour the fat through a sieve over the meat pieces so that the meat is covered.

Let the goose confit cool and serve with hearty farmhouse bread!

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