- 12 ounces of goose liver
- 1 teaspoon Insta Cure #1
- 2 cups gin
- 3 bay leaves
Mix the gin, salt, and bay leaves together and marinade the livers for 24 hours. Then remove the livers from the marinade and dry them completely.
Pan fry the livers in two tablespoons of rendered goose fat for a couple of minutes on each side. Then place the livers and goose fat into a food processor and add:
- Half a small white onion
- 8 ounces of whipped cream cheese
- 1 minced garlic clove
- ¼ teaspoon dry thyme
- ¼ teaspoon white pepper
- A dash of nutmeg
Blend the ingredients until it's all smooth and creamy. Taste the mixture and add salt if necessary because as it cools the salt will mellow.
Transfer the mixture to a fine mesh sieve and press through the mesh to get a very smooth and creamy pate. Chill before serving.
- 2 unskinned goose legs and thighs
- ¼ cup kosher salt
- 1 teaspoon dried thyme
- 4 cloves of minced garlic
- 3 bay leaves
- Enough duck or goose fat to cover the legs
Mix together the salt and spices and rub the goose legs with the mixture.
Refrigerate the legs and thighs for 24 hours.
Rinse all the salt mixture off the legs and dry them completely.
Place the legs in a heavy, oven-safe pot and cover with duck or goose fat.
Place the dish in the oven at 200 degrees for 5 to 6 hours. You'll know when the legs are done when the meat and skin have pulled away from the knuckle on the leg bone.
If you are going to store your confit, you can place it in a Ziploc freezer bag with some of the rendered fat and put in the freezer. Or you can pack it into a container and cover it with remaining rendered fat.
When you are ready to use the legs, preheat the oven to 425 and roast the legs for 10 to 15 minutes until the skin is crispy.