OCA SFORZESCA EU
  • HOME
  • COMPANY
    • Management
    • Oca Sforzesca's goose chain
    • Production line
    • Traceability
    • Certifications
    • Laboratory
  • PRODUCTS
    • Traditional >
      • Goose ham
      • Cooked goose salami
      • Goose cotechino
      • Cured smoked goose breast
      • Cured goose salami
      • Goose bresaola
      • Sliced bacon goose breast
    • ROYAL >
      • Cooked goose salami with black truffle
      • Goose leg in confit
    • GUILT FREE >
      • Cooked goose salami with goose liver
      • Goose liver pate
    • GOOSE FAT >
      • Melted goose fat
      • Goose crackling
    • SLICED
  • FEEDBACKS
  • BLOG
  • CONTACT
  • HOME
  • COMPANY
    • Management
    • Oca Sforzesca's goose chain
    • Production line
    • Traceability
    • Certifications
    • Laboratory
  • PRODUCTS
    • Traditional >
      • Goose ham
      • Cooked goose salami
      • Goose cotechino
      • Cured smoked goose breast
      • Cured goose salami
      • Goose bresaola
      • Sliced bacon goose breast
    • ROYAL >
      • Cooked goose salami with black truffle
      • Goose leg in confit
    • GUILT FREE >
      • Cooked goose salami with goose liver
      • Goose liver pate
    • GOOSE FAT >
      • Melted goose fat
      • Goose crackling
    • SLICED
  • FEEDBACKS
  • BLOG
  • CONTACT
Search by typing & pressing enter

YOUR CART

7/24/2019 0 Comments

Summer version Goose leg in confit

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.
Picture
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
Subscribe to OcaSforzescaNews according to General Data Protection Regulation (UE 2016/679).
0 Comments

    Author

    Oca Sforzesca Gastronomist

    Archives

    July 2022
    March 2022
    September 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    April 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    May 2018
    April 2018
    March 2018
    January 2018
    September 2017
    June 2017
    May 2017
    March 2017
    December 2016
    November 2016
    October 2016
    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    May 2015

    Categories

    All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Cotechino Crisps Cured Goose Breast Cured Goose Salami Dough Easter Feedbacks First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Cotechino Goose Fat Goose Galantine Goose Ham Goose Leg Goose Liver Goose Salami Gooshi Pizza Platter Risotto Second Course Summer Sushi Testimonials Winter

    OCA SFORZESCA S.r.l.
    Tel. +39 0381 1971518‬ - WhatsApp +39 349 1488027 - info@ocasforzesca.eu
    Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)

    RSS Feed

Proudly powered by Weebly