Wild goose confit

Discussion in 'Food & Cooking' started by chefwriter, Oct 31, 2012.

  1. chefwriter

    chefwriter

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    I recieved some geese from a hunter friend and am attempting confit from the legs. Plucked, eviscerated and skinned, then salted for 24 hours, now the legs are cooking in fat. Problem is they don't have a pleasant aroma. I have no reason to think they spoiled but it is wild game and my first time so not sure what they should smell like. Breasts seem fine. Anyone with any experience with wild geese confit?
     
  2. berndy

    berndy

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    Usually a confit is made with farm raised ducks. Wild geese are completly differnt in taste and texture.known to be extremly tough and I have never heard of making confit from  wild geese.

    What kind of fat are you using? If you have duck or goose fat you might get lucky:but I doubt it.
     
  3. chefwriter

    chefwriter

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    I am using a combination of lard, duck fat and pork fat. The breasts taste fine, similar to beef. The stock I made with the carcasses isn't finished yet but seems to be coming along like any other. It's just the strong aroma from the confit of legs is not very pleasant. Not like spoiled meat. Just not what I expected.

    I may go buy a farm goose and do it again for comparison.