Goose Leg Confit with White Beans

Transform your canada goose into something spectacular with this luxuriously tender preparation. Through classic French confit, you'll achieve silky, melt-in-your-mouth texture that will impress even the most discerning palates.

French technique meets rustic comfort

Provincial Tradition This preparation combines the French confit technique with rustic bean cookery, transforming tough goose legs into silky, flavorful protein paired with creamy white beans.

Ingredients (Serves 6-8)

• 6-8 Canada goose leg quarters
• 1/4 cup kosher salt
• 2 tbsp fresh thyme, chopped
• 2 bay leaves, crumbled
• 1 tbsp black peppercorns, cracked
• 6 cloves garlic, smashed
• 4-6 cups rendered goose or duck fat

White Bean Accompaniment:

• 2 cups white beans, soaked overnight
• 4 strips bacon, chopped
• 1 onion, diced
• 3 carrots, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 4 cups chicken stock
• 2 tbsp fresh herbs (thyme, parsley)

Method

1. Curing: Coat the goose legs with salt, garlic, and fresh herbs. Cure in the refrigerator for 12 to 24 hours.

2. Preparation: Rinse off all the cure and pat the legs completely dry. Any moisture will cause dangerous splattering.

3. Confit Cooking: Submerge the legs in fat heated to 180°F and cook for 3 to 4 hours until completely tender.

4. Bean Preparation: In a separate pot, cook your white beans with aromatics until they're creamy and infused with flavor.