1 superbe goose rump confit. Tender and well flavoured meat. You can reheat your confit in a frying pan, skin down to make it crispy, but on a low heat to avoid catching, or in a baking dish, in a hot oven, skin up this time, for 10 minutes at 150°C and 20 minutes at 100°C. Keep the fat for potatoes. For 2 persons

Ingrédients : Thigh of goose, fat of goose, salt, pepper.