Goose Leg Confit with Couscous

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Goose Leg Confit with Couscous
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
ready in 15 h.
Ready in

Ingredients

for
4
For the confit
4 Goose thighs (each about 200-250 grams)
2 rosemary
1 bay leaf
3 tablespoons Sea salt
6 black peppers
1 tablespoon sugar
1 kilogram Bacon
500 grams Goose fat
For the couscous
250 grams Couscous
¼ liter Broth
1 jar pickled Quince
1 red chile pepper
1 bay leaf
1 teaspoon fennel seeds
1 Star anise
1 generous pinch Granulated garlic
1 generous pinch Granulated onion
salt
peppers
How healthy are the main ingredients?
sugarrosemarysalt

Preparation steps

1.

For the confit: Rinse goose legs and pat dry. Pluck rosemary from stems sprigs. Combine bay leaf, rosemary, sea salt, sugar and crushed peppercorns with a mortar and rub legs with the spice mixture, cover and leave over night in the fridge.

2.

Fry bacon with goose fat in a roasting pan until crispy. Place goose legs in, cover and simmer over low heat for about 1 ½ hours. Remove the legs, pour fat through a sieve and completely coat legs with fat. Cool the legs, then grill in a roasting pan in the oven at 200°C (approximately 400°F) for 15- 20 minutes.

3.

For the couscous: Bring broth to a boil in a pot with the spices. Add couscous in the boiling broth for about 3 minutes, then remove from heat and let swell. Straing quince from the jar and drain. Remove the spices and fold in quince pieces. Serve couscous with the goose legs.