Do you have customers that appreciate quality product in summer too? And you want a fresh, light and digestible gourmet goose product for the summer that doesn't over-engage the kitchen? Our lean, goose leg in confit guarantees a versatile dish for this season. And if you are not satisfied we will refund you 10% of the purchase.

​If you have always looked for a soft and fresh product for the summer to impress your gourmet customers, even when your kitchen is working part-time and there is little time to prepare, then our goose leg in confit, cooked under vacuum instead of drowned in fat, is the solution that will not make you want to ever close.

Many producers will have certainly told you that the goose leg in confit is too fat and too rich or fibrous because the goose meat is dry and rich in protein.

Until recently I have always thought of the goose leg in confit only for the winter because it is such a nourishing dish, too rich and to be served only hot. A dish inevitably confined to the cold period.

But recently a client of mine, a chef lover of gourmet goose, pointed out to me that we use lean goose meat raised on the ground like chickens and our leg is:

• light, fresh and digestible like all poultry meat;
• soft and tasty as only goose meat can offer;
• and therefore it can also be served cold as a summer dish.

If you are an Executive Chef in a well-known restaurant, you definitely need a unique product, of great value to create a dish that will surprise your summer customers.

However, if you are the owner of wine bar with a good supplied wine menu, summer is always a problem. You would probably like to propose something more suited to the season and avoid the typical hams, cheeses and those terrible huge salads. When serving our product, our client Catia from Rive Enoteca in the center of Como, has also discovered, from German customers, that the goose leg in confit is available only in November then it disappears. Most likely in Germany it is drowned in fat while with us, thanks to vacuum cooking, you can keep it in the menu throughout the year.

Finally, if you are the owner of a traditional restaurant, you will like to enrich your summer menu with local products, but re-proposed in a new version, offering lighter versions of typical winter recipes.

The goose leg in confit allows you to solve many of your summer problems without becoming trivial and keeping your gastronomic offer high, even in this season.

If we add that your kitchen workmates are reduced to a minimum and you have little staff, you do not have to worry about it because it is a ready-to-use product (just open the bag and serve it cold).

Our goose leg is not the cheap and fat leg by-force feeding geese. It comes from healthy geese raised on the ground with a natural diet with a reasonably higher production cost. This ensures a fine muscle, with a full and delicate flavour without the oily aftertaste typical of force-feeding goose meat.

To make the preparation best suited to your customer's needs, the classic confit cooking drowned in fat has been replaced with the lightest vacuum cooking at low temperature for many hours. A type of cooking that you know very well and that we also used to offer you the lean goose leg. In the first hours the piece becomes hard and nervous and then it relaxes in a blaze of flavour and tenderness.

The type of farming combined with the cooking technique has allowed us to obtain a product that:

• Can easily be sliced in order to compose delicious appetisers and captivating unique dishes. It is therefore quick to prepare and very versatile;
• Can be regenerated in a few minutes if you want to offer a hot dish;
• Considerably reduces the work of realisation of a usually complex dish;
• Can be the protagonist of a second course gourmet or traditional dish;
• Can also be served hot or warm depending on your needs;
• Is fresh, light and digestible without sacrificing taste and pleasure;
• Can replace dry and stringy meats in salads, making them much more complete and inviting;
• Is preservative free.

And if you are not satisfied you will have a 10% refund on the leg price.

Would you like to appreciate the confit goose leg with all its gastronomic power? Please watch the video ...

Until recently, I have always thought of the Goose leg in confit only as a winter dish, particularly caloric and to be served hot. But recently a chef client of mine pointed out to me that we use lean goose raised on the ground like chickens and its leg is light, fresh and digestible like all poultry, but it also has that softness and flavour that only gourmet goose meat can offer.

Many light meats are often both too dry and stringy and need abundant seasoning to make them softer and more palatable, thus excluding the initial benefit. On the other hand, our goose leg in confit does not need to be seasoned, because of its full taste and its very soft structure, even cold. So with this excellence in your hands you can cater to those who want a gourmet product, round and tasty and at the same time suitable for the summer. A unique dish rich in protein and low in fat.

All this is possible by vacuum cooking at low temperatures for many hours. A type of cooking that you know very well and that we also used to offer you the lean goose leg. In the first hours it becomes hard and nervous and then it relaxes in a blaze of flavour and tenderness.

Therefore our goose leg in confit if served cold, offers you that unique, captivating and tasty summer solution without sacrificing the typical lightness of poultry meat. Deboned at low temperature is a real surprise! You can find an unexpected roundness and softness. A really difficult palatability to find in other meats at this temperature.

As you well know the gourmet goose is a light sweet meat that goes very well with sweet vegetables like peppers and onions. So for summer 2019 you could offer the goose leg in confit combined with the Breme onion called the very sweet. A colourful, fresh, light and particularly inviting dish that leaves you speechless. Our gourmet Chef Marco, has thought of a name to honour such a delightful dish. So we called it: Goose leg in confit over seasonal crudités and Breme onion petals. You just have to try it and write your impressions, suggestions, criticisms or anything that can help us to offer you new and even better food combinations.

Look around this amazing dish