How to Prepare Wild Goose for Confiting?

Preparing the Goose for Confit

To prepare wild goose for confit, start by skinning the bird and removing the feathers. Next, make a shallow incision along the belly and carefully remove the innards, taking care not to puncture the stomach or intestines. Rinse the bird under cold running water and pat it dry with paper towels.

Rendering the Fat and Cooking the Legs

Cut the goose legs into large pieces, removing any loose skin or connective tissue. In a large Dutch oven or heavy pot, combine the goose pieces and enough duck fat or other high-smoke-point oil to cover them. Bring the fat to a simmer over medium-low heat and cook the legs for 1-2 hours, or until they are tender and easily shred with a fork. Remove the legs from the fat and set them aside to cool.

Assembling the Confit

To assemble the confit, wrap the cooked goose legs in bacon slices, securing them with toothpicks if necessary. Brush the legs with a mixture of equal parts orange juice and brown sugar, and season with salt and pepper to taste. Place the wrapped legs on a baking sheet or broiler pan and sear them in a hot oven (400°F/200°C) for 5-7 minutes, or until the bacon is crispy and golden brown. Serve the confit legs immediately, garnished with fresh herbs or orange zest if desired.