-Goose Leg Confit with Red Cabbage and Boiled Potatoes

Remove the goose legs, rub with salt (12 g of salt per 1 kg of goose leg) and leave in the refrigerator with the lid closed for at least 24 hours, preferably 3 days. Then place in a large cooking pot with the skin side up and cover well with a mixture of half water and half oil. Allow to simmer for a good 120 minutes, checking the firmness (the meat should come off the bone just flat). Then place the goose legs in an oven-proof roasting pan with a little water and roast in the oven at 200 °C until crispy.

Thomas Hitzfeld-Evers: This goes well with red cabbage and boiled potatoes, for the sauce see under Goose Sauce

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