Goose Confit and Fig Salad
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Baking dish
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Kitchen towel
- Measuring spoon
- Measuring cup
- Fork
- Tongs
- Serving platter
- Serving bowl
- Plastic wrap
- Colander
- Slotted spoon
- Whisk
Ingredients
- 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
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