Cassoulet of Gosse Confit with Veal Sweetbreads

chef felix

by Chef Felix Pontejos


  • 2     kg Goose Leg
  • 200 g Veal Sweetbread
  • 200 g Broad Beans
  • 100 g Carrot (diced)
  • 50   g Onion (diced)
  • 50   g Garlic (minced)

Curing mixture:

  • 30 g Maldon or Rock Salt
  • 30 g Sugar
  • 1 ½ tsp Thyme (chopped)
  • 1 ½ tsp Lavender (dried)
  • 2 ½ tsp Black Pepper (grind)
  • 1 ½ tsp Coriander (grind)
  • 1 pc Orange (zest)

For the sauce:

  • 2 tbsp Confit Fat
  • Chicken Bones (roasted)
  • 100 g Garlic (minced)
  • 150 g Onion (quartered)
  • 100 g Carrot (sliced)
  • 240 ml Enriched Chicken Stock
  • 30 g Tomato Paste

Combine all the ingredients of herb and salt mixture. Coat the goose with the mixture, cover with film and set on to the chiller for at least 12 hours.

Preheat the oven to 100 degrees Celsius. Remove the meat from the chiller and dry the goose with towel and placed on a pan with fat or corn oil. Roast or confit till cooked and soft for about 90 minutes.

Sauté garlic, onion, carrot and bones till golden brown on a pan with the goose fat. Add the tomato paste and chicken stock. Boil and simmer. Strain the stock and reduce till right consistency.

Sauté the garlic and onion in butter and add the goose. Add the beans, carrots and sauce.

Sear in a medium hot pan the veal sweet bread till cooked. Fold in gently the sweetbread. Serve.



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