Confit Goose is a renowned specialty of the Périgord region and it is highly sought after by chefs and foodies alike. The goose legs are renowned for being more tender than the more widely eaten Duck legs. This Goose leg confit from Maison Godard, is cooked following a traditional regional recipe: naturally, slowly and delicately in its own fat before being put in the tin. This is what makes this Goose confit especially tender. Delicious!
To serve simply remove the legs from the goose fat and reheat in the oven or in a frypan, browning all sides. Use some of the plentiful goose fat to roast your potatoes! Sensational!
about the producer
Maison Godard was founded in 1978 by Alain and Michèle Godard in Gourdon, a medieval village inside the Quercy-Périgord region of France. Using only the best produce from the region they became renowned for the supreme quality of their foie gras, specialities with foie gras, confits, pâtés and ready made-meals. Later their children Pascal and Annabel joined the business to continue the tradition of quality and authenticity that the family is famous for.