Goose Confit
Goose Confit is a classic French dish originating from the Gascony region, where goose legs are slow-cooked submerged in their own rendered fat until incredibly tender. The dish typically features goose legs seasoned with salt, garlic, and herbs like thyme and bay leaves, then preserved and cooked in a bath of rich, flavorful fat.
🍽️ Nutrition at a glance
This dish is very high in fat and protein, with negligible carbohydrates, providing a dense source of energy and essential amino acids. A typical serving of about 150g of meat (without excess fat) can range from 400 to 500 calories, primarily from the rich fat content.
Nutrition breakdown
| Calories | 570 kcal |
| Protein | 30 g |
| Carbs | 0 g |
| Fat | 48 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 3.5 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Phosphorus | 250 mg |
| Selenium | 30 mcg |
| Potassium | 300 mg |
Per 1 leg with skin (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Goose Confit is a cornerstone of French charcuterie and a traditional method of preservation developed centuries ago before refrigeration. Nutritionally, the slow-cooking process in fat results in exceptionally tender meat while the fat itself, once cooled, can be reused for cooking other dishes, making it a historically resourceful preparation.
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AI estimate may be inaccurate · Terms