Cooking Times

30 min
Prep Time
1470 min
Cook Time
1500 min
Total Time

Ingredients (8 items)

4.00 pieces Magpie goose legs
or substitute duck legs
500.00 g Duck fat
for confit cooking
4.00 sprigs Native thyme
or regular thyme
2.00 tbsp Saltbush
dried, or rosemary
6.00 cloves Garlic
crushed
2.00 tsp Native pepper
pepperberry
3.00 tbsp Sea salt
coarse salt
4.00 pieces Bay leaves
dried bay leaves

Instructions (6 steps)

1
Rub goose legs with salt, pepper, saltbush.
2
Cure in refrigerator 24 hours.
1440 minutes
3
Rinse and pat dry, place in deep dish.
4
Add herbs, garlic, cover with melted duck fat.
5
Cook at 80°C for 6 hours until tender.
360 minutes
6
Crisp skin under grill before serving.
5 minutes