Light goose confit

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.

​Although I was wary of serving the goose leg at refrigerator temperature, I trusted in my client's skills and decided to try it with some friends who love goose.

To our astonishment the goose leg in confit did not need seasoning because the full taste and the very soft structure were truly satisfying without giving any sensation of oily or fibrous.

In fact, many meats that have been considered as “light” are both too dry and stringy and require abundant seasonings to make them softer and more palatable, thus eliminating the much-vaunted initial leanness.

This new way to see the goose leg in confit solves many problems during the summer season. A season that could also be too hot as it has often is.

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.

Oca Sforzesca is so innovative that it has been talked about in one of the best magazines in the sector like Premiata salumeria italiana.

So with this excellence in your hands you can solve the problem of a customer who wants a gourmet product, round and tasty and at the same time suitable for the summer. A product that must be fresh, light and digestible without sacrificing the taste and satisfaction of an important dish.

The boneless leg is a real surprise! A softness to be found rarely in other meats at this temperature.

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 ...