goose confit advice

[phishroy]

Ok, looking for some guidance on temp’ and cooking times.
I have a sous vide cooker on the way.
I recently had some good luck and was able to get a few very large and fatty Canada geese.
I decided to pluck them. Bountiful fatty breasts and thighs.
So im thinking of making a goose confit with the legs and thighs.
Any recommendations on temp’ and time for getting nice tender meat.

all i can find on the interweb is information for domestic duck, not sure if that would work for a large wild canada goose.

 

[Dan B]

I have the Joule and have done turkey legs recipe here at Chef Steps, very similar instructions to duck so I suspect goose would work. Due to the long cooking time the size shouldn't make much difference.

From Chef Steps:
140 °F / 60 °C for 24 hours (You can leave them in the water for four additional hours.)
Tender and firm, scrapes off the bone. You might see a little pinkness close to the joint.
158 °F / 70 °C for 24 hours (You can leave them in the water for four additional hours.)
Very tender, falls right off the bones.
167 °F / 75 °C for 7 hours (You can leave them in the water for one additional hour.)
Best for day-of cooking—still so tender, but not as moist as it would be after a 24-hour cook.

Dan