Goose Confit 1 cuisse/leg 800g £13.85
(This is 1 leg but will serve 2) Confit d'Oie reared in the forests of les Landes and processed near Albi by the Conserverie Lascroux who have been in the business for over a century.
As tasty as goose can be! Heat for 8/10 minutes until the skin is starting to crisp. We do it in a hot frying pan: 3 minutes skin side down, 3 minutes skin side up then 2 minutes skin side down again. Goes beautifully with Gaillac Red wines
Duck and goose confit is meat cooked and preserved in its own fat. SW France has one of the lowest rates of heart disease in Europe and it is thought that duck & goose fat may be a contributory factor to this. This is apparently due to the fat being high in mono- and polyunsaturates. What’s more, duck and goose are also high in iron. Confit is certainly very tasty and possibly good for you as well. What more could you want?
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