Confit Goose Leg

A truly luxurious bird, our free range geese are like the cows of the bird world. They’re truly free ranging having full access to acres of our clover-rich and pesticide-free pastures and are topped up with home-grown Wheat without any additives or growth promoters. Our geese are slow grown to a maturity of 6-7 months to develop a natural marbling of the meat, and a beautiful fat layer under the skin. They are dry plucked and game hung for 7-10 days before dressing. Everything they say about the crispy skin is true and the rich, dark meat is simply delicious To Prepare & Cook your Confit Leg:- 1, Preheat oven to 180ºc (160º fan) Gas 4/5. 2, Bring Confit Leg to room temperature, place on a baking tray with the excess fat, season with salt and pepper. 3, Reheat for 20 min on the top shelf (all ovens vary) until hot all the way through with crispy golden skin. 4, Allow it to rest for 10 minutes, do not cover, then serve.