Goose Confit and Fig Salad
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit. This recipe comes from chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts, and first appeared in our December 2011 issue along with Francine Prose’s story The Glories of Goose.
- 4 whole goose legs
- 3 tbsp. kosher salt
- 6 sprigs thyme, stems removed
- 4 cloves garlic, finely chopped
- 1 large shallot, thinly sliced
- Ground black pepper, to taste
- 4 cups rendered goose fat
- 10 oz. arugula
- 1⁄4 cup extra-virgin olive oil
- 3 tbsp. balsamic vinegar
- 8 black mission figs, quartered
- Rub legs with salt, thyme, garlic, shallot, and pepper in a 6-qt. baking dish; cover and chill 12 hours. Heat oven to 225°. Rinse legs and dry; return to dish. Pour fat over legs; bake until very tender, about 5 hours; cool. Remove legs from fat; discard skin and bones from legs. Shred meat; toss with arugula, oil, vinegar, figs, and pepper.