Southwestern goose confit with garlic and bay leaf

Let yourself be tempted by our goose confit from the South-West, spiced up with cooked garlic and a touch of bay leaf.

Comtesse du Barry offers you an exclusive recipe for goose confit, which is a rare delicacy that is much appreciated by fine gourmets! This delicious dish is made of goose legs selected for their quality and origin from the South-West, which are cooked very slowly in goose fat and are therefore perfectly candied, tender and tasty. A refined dish prepared according to the traditional recipes of the South-West!

Tasting advice

This confit can be eaten hot, with our duchess of potatoes with ceps or Sarlatan potatoes, or cold cut into strips on a bed of dandelion, lamb's lettuce or purslane with hard-boiled eggs, peppers and black olives!