Confit of goose legs from The River Cottage Year by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Split pea and peppercorn purée; Giblet-stuffed neck of goose; Giblet-stuffed neck of goose (the terrine version)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start this dish 48 hours prior to serving. Can substitute olive oil or lard for goose fat.

  • saladdays on December 27, 2020

    A straightforward recipe, not as technical as some. It was used to deal with a 2020 Christmas emergency so I wasn't able to start it 48 hours in advance as recommended, but the legs were marinated overnight and when cooked in a very low oven for 3 hours made a good Christmas meal for one with plenty of leftover meat.

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