Potted Goose (Confit d’Oie)

Potted Goose (Confit d'Oie)

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Goose confit is a dish of meat slowly cooked with its own fat. You can make it with a goose or duck. This recipe for Potted Goose (Confit d'Oie) includes the traditional ingredients: goose, garlic, thyme
Servings: 10
Calories: 1637


  • goose
  • 3 1/2 oz coarse salt
  • 1 pinch each of saltpetre powdered bayleaf, clove and thyme.


  • Bone out a goose, reserving all the fat; cut the flesh into 5 cm pieces and rub all over in a mixture of 100 g coarse salt and a pinch each of saltpetre, powdered bayleaf, clove and thyme.
  • Cover with clingfilm and leave in the refrigerator for 24 hours.
  • Dry the pieces of goose and cook in the clarified fat from the goose, stirring occasionally and letting it cook gently for 1 1/2 hours.
  • Portion the goose flesh into ramekin dishes, cover completely with the cooking fat and refrigerate for at least 12 hours before serving accompanied by thick slices of toast.
Calories: 1637 kcal
Carbohydrates: 1 g
Protein: 72 g
Fat: 152g
Saturated Fat: 44 g
Cholesterol: 363 mg
Sodium: 4159 mg
Potassium: 1430 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 454 IU
Vitamin C: 19 mg
Calcium: 57 mg
Iron: 11 mg
Ingredients Goose
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