Snow Goose Confit Banh Mi

It’s a complex dish, but a great way to make use of late season geese

Can you think of a fun activity that helps save crops and results in tasty meat?

Well Conservation Order hunting for Light Geese went on through March 5. Snow Geese (Snow, Blue, and Ross’ Geese) can be very destructive to agricultural crops, natural and native food for wintering and migrating waterfowl, and a danger to spreading avian influenza. One action that the U.S. Fish and Wildlife institutes to control their every growing population is through the Conservation Order for Light Geese, which allows hunters to use electronic calls, doesn’t implement a possession limit, and doesn’t limit the number of shells your shotgun can hold.

Not only does this season help with the control and conservation of waterfowl, but it also provides the hunter with a great opportunity to fill the freezer with tasty meat. Snow Geese have a bad reputation of not being the best table fare, especially the hard-working legs, but that is not the experience that I have had. Hard working muscles such as Snow Goose legs tend to be tougher and overcooking them can make them dry. If you treat the game you harvest with care, you’re in for a great treat!

Confit is a method of cooking in fat at a low temperature for a long time, making it tender, rich and flavorful. The result of this recipe is far from tough and dry!


  • 4 Snow Goose Legs (Skin on or Skin off)
  • 1.5% Kosher Salt (see instructions below)
  • 1 Tablespoon Sugar
  • 4 Juniper Berries, Crushed
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Garlic Powder
  • Zest of One Lime
  • ½ Teaspoon Rosemary
  • 10 Cloves Garlic
  • 1 Cup of Duck, Goose, or Rendered Pork Fat
  • 1-2 Cups of Olive Oil


  • 1 Cup of Shredded Carrots
  • ½ Cup Rice Wine Vinegar
  • 1 Lime, Juiced
  • 1/3 Cup of Water
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • 1 Cucumber
  • 1 Jalapeno
  • 1 Bunch of Cilantro
  • 1 Baguette or 4 French Baguette Rolls/Sliders
  • 4 Tablespoons of Pate (optional)


  • 5 Cloves of Confit Garlic, from the Snow Goose Confit
  • 1 Tablespoon of Ginger Paste
  • ½ of a Lime, Zest and Juice
  • 2 Tablespoons Soy Sauce
  • ½ Teaspoon Black Pepper
  • 1 Tablespoon Sriracha
  • ½ Cup of Olive Oil/Duck Fat, from the Snow Goose Confit


Snow Goose Confit

  1. Weigh the Snow Goose legs to calculate the amount of salt for the cure mixture. You will need 1.5-1.75% salt by weight.
  2. Once you determine your salt amount, pour it in a container and mix in the sugar, crushed juniper berries, black pepper, garlic powder, rosemary, and lime zest until mixed thoroughly. This will be your cure mixture for the Snow Goose confit.
  3. Sprinkle your cure mixture on all sides of your Snow Goose legs ensuring even coverage. Place the Snow Goose legs in a vacuum seal bag or nonreactive container and pour the remaining cure over the legs. If you’re using a vacuum sealer, seal the bag ensuring all the air is removed. If you’re using a nonreactive container, place a lid on the container or wrap in plastic wrap.
  4. Place the Snow Goose legs in the refrigerator to cure for 8 hours to overnight.
  5. The next day, or following the curing time, remove the Snow Goose legs from the refrigerator, rinse off the cure mixture, and dry with a paper towel. It is OK if some of the seasoning sticks to the legs. The purpose of rinsing is to remove the salt. While you’re rinsing the legs,  preheat your oven to 250°F.
  6. Place the Snow Goose legs in an oven safe dish or pan large enough to hold the legs.
  7. Add your 10 cloves of gallic, 1 cup of duck fat, and 2 cups of oil. If needed, you can add more duck fat or olive oil to completely submerge the legs. (Don’t worry, the fat and oil can be reused after this recipe as it will be infused with garlic and duck fat.)
  8. Place the pan in the oven for 4-6 hours or until the meat is fork tender. Once fork tender is achieved, remove from the oven and let cool to room temperature.
  9. Once the snow goose legs are at room temperature, remove from the oil and shred with a fork. Add in 5 of the garlic cloves and smash them into the meat.

Garlic Ginger Aioli

  1. In a blender or food processor, add all the ingredients for the garlic ginger aioli except the oil.
  2. Start blending the ingredients together and slowly stream in the oil. This will make the emulsion. If the sauce is too thick, you can add more oil or soy sauce to thin it out. You’re trying to achieve the consistency of mayonnaise or slightly thinner.
  3. Taste the aioli and add your desired amount of salt and pepper, if needed, then give it another blitz or two in the blender.

Banh Mi

  1. Prior to assembling the Banh Mi, you will need to make some pickled carrots. First take a small sauce pan over medium heat and add the rice wine vinegar, lime juice, sugar, and salt then bring to a simmer until the salt and sugar are dissolved.
  2. Once dissolved, pour the mixture over the shredded carrots to give them a quick pickle.
  3. While the carrots are pickling, slice the cucumbers and jalapenos, and roughly chop the cilantro. Set aside for the Banh Mi assembly.
  4. Now it’s time for the assembly. First spread about 1 tablespoon of pate on one side of the slider. Then spread the aioli on both sides of the slider. Next place a few slices of cucumbers on the bottom bun, then top with 1/4th of the Snow Goose confit. Finish by piling on a few slices of jalapenos, some cilantro, and the pickled carrots.

I like to serve these sliders with sweet potato fries or an Asian style slaw!