Labourdette geese are grown in total freedom (montanera), feeding on acorn, natural grass and seeds. This creates a unique red meat, with countryside traces that slightly resemble hunting meat.
DESCRIPTION
1 Confit leg, salted and cooked on their own fat, at slow pace and temperature.
TASTING
Remove leg from bag, and place (skin facing up) into an oven proof dish, with its sauce.
Introduce into pre-heated oven, and keep inside during 10 minutes at 180 degrees.
PAIRING
We recommend a decanted and well aged red wine, like Bordeaux, Bourgogne, Rioja, Ribera del Duero, Toscana or Piemonte.
