Home / Christmas Recipes / Goose Confit and Fig Salad

Goose Confit and Fig Salad

Goose Confit and Fig Salad

SERVES 8

INGREDIENTS
4 whole goose legs
3 tbsp. kosher salt
6 sprigs thyme, stems removed
4 cloves garlic, finely chopped
1 large shallot, thinly sliced
Ground black pepper, to taste
4 cups rendered goose fat (see The Whole Goose)
10 oz. arugula
¼ cup extra-virgin olive oil
3 tbsp. balsamic vinegar
8 black mission figs, quartered

INSTRUCTIONS
Rub legs with salt, thyme, garlic, shallot, and pepper in a 6-qt. baking dish; cover and chill 12 hours. Heat oven to 225°. Rinse legs and dry; return to dish. Pour fat over legs; bake until very tender, about 5 hours; cool. Remove legs from fat; discard skin and bones from legs. Shred meat; toss with arugula, oil, vinegar, figs, and pepper.

Related posts:

About Don

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top
Content Protected Using Blog Protector By: PcDrome.