ROAST BREAST OF GOOSE AND CONFIT LEG

Prep Time: 8 Hours
Yields: 8 Servings

Comment:
The term confit is often used today to describe meats with tender, melt-in-your-mouth characteristics; however, historically, confit is a cooking method in which moisture is removed and replaced with a preserving substance.

Ingredients:
1 (17–18) pound goose
¼ cup chopped thyme
1 tbsp Chinese five spice
⅓ cup rock salt
black pepper to taste
1¼ pound goose fat
2 bay leaves
5 star anise
granulated garlic

Method:
Have a butcher remove the wishbone and legs from goose. Remove thighbone from legs, keeping any excess trim or fat. In a small bowl, mix together thyme, five spice, salt and pepper and rub well into legs. Cover and refrigerate 5 hours. When ready to cook, rinse goose legs well under cold running water to remove salt and spices. In a large heavy-bottomed pan, melt goose fat and any trim. Add bay leaves and star anise. Heat fat to 175°–200°F then place legs in fat. Slowly cook for approximately 6 hours, stirring occasionally. Remove legs from fat, set aside and allow to cool. Preheat oven to 475°F. Season crown of goose with salt, pepper and granulated garlic inside and out and place in a roasting pan. Roast in oven for 10 minutes then reduce heat to 350°F and cook 1–1½ hours. During the last 15 minutes of cooking, add legs to roasting pan and allow skin to crisp. Remove from oven and let goose rest 30 minutes before serving, keeping warm.