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Goose Confit and Fig Salad

Goose Confit and Fig Salad


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

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.

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