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.

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