Confit of Goose Legs

Posted by in Latest Blog Posts on Dec 17, 2014 . .


Tony Singh, the Scottish half of the BBC's The Incredible Spice Men, has kindly shared this recipe with us - just in time for the preparation of this year's organic geese. 

Many of Tony’s recipes combine the influences of his Sikh upbringing with his love of Scottish produce. Here he has added spices and replaced the traditional goose fat with rapeseed oil to cook and preserve the goose legs.





2 goose legs (this recipe is enough to do 4)

a bunch of fresh thyme

500ml to 1 litre of rapeseed oil (depending on the depth of the pot you are using - you need enough oil to cover the legs)

one head of garlic

75g of Maldon sea salt

1 large ginger root, sliced thickly

3 sticks cinnamon, broken up

6 dried red chillies 


1.    Place the legs  in a non reactive tray or bowl, sprinkle with sea salt and chopped thyme and garlic, ginger, cinnamon and chilli. Mix well and refrigerate for a minimum of six hours. (Overnight is better.)

2.    Wipe off all the spices and ginger and garlic but don’t throw them away. 

3.    Rinse off the reserved spices etc. in a sieve and place in the bottom of a ovenproof dish with a tightly-fitting lid (or use tin foil to cover the dish).

4.    Place the legs on the bed of spices, cover with oil and cook gently in an oven at 140°C for four to five hrs until tender.

5.    Remove from the oven and allow to cool for about an hour, then remove the legs from the fat and put them in a bowl or container. Strain the cooled fat over the legs then, when completely cold, cover and store in the fridge until you need them.

6.    When you are ready to use them, simply place the legs in a roasting tray and bake at 240°C for 15 minutes or until they are crispy. 

Tony Singh's new book Tasty was published by Headline in 2014.

The Incredible Spice Men, which he wrote with Cyrus Todiwala, was published by BBC Books in 2013. 

We have a few organic geese left. Order by midnight Sunday Dec 21st for delivery on Dec 23rd (or come and collect from Macbiehill).  Click here to order.








Last update: Dec 19, 2014

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