Oca in Onto
Oca in onto is traditional Paduan goose confit, gently simmered with aromatics and preserved under a thick seal of its own rendered fat.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Heavy lidded Dutch oven
- •Sterilised glass jar or terrine
- •Slotted spoon
- •Fine mesh sieve
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 56 g
- carbs
- 1 g
- fibre
- 0 g
- protein
- 42 g
- calories
- 680 kcal
Instructions
- 1
Rub the goose pieces thoroughly with the salt, rosemary, sage, juniper, and cracked black pepper.
- 2
Cover the meat and refrigerate for 24 hours to cure, then brush away any loose excess salt.
- 3
Melt the rendered goose fat in a heavy Dutch oven over gentle heat.
- 4
Add the cured goose pieces, skin side down, with bay leaves, cloves, and smashed garlic.
- 5
Pour in the white wine and simmer gently for 3 minutes until the raw alcohol smell dissipates.
- 6
Cover tightly with the lid and cook over very low heat for 2 to 2.5 hours until fork-tender.
- 7
Transfer the tender goose pieces into a warm sterilised glass jar using clean tongs.
- 8
Pour the warm cooking fat through a fine sieve to strain out herbs and brown sediment.
- 9
Pour the strained fat over the meat, ensuring every piece is submerged under at least 2 cm of fat.
- 10
Cool completely until the fat solidifies into a firm white seal, then cover tightly and refrigerate.
Chef's tips
Ensure the goose is completely submerged beneath the fat without trapped air bubbles. For modern food safety, store the pot in the refrigerator rather than a cellar.
Ingredient substitutions
- goose pieces → duck legs and breasts, which cook in slightly less time
- rendered goose fat → pure rendered duck fat or high-quality lard
Storage
Store sealed jars in the refrigerator, ensuring the fat layer remains intact, for up to 3 weeks.
Reheating
Scrape off excess fat and warm the goose gently in a dry frying pan over medium-low heat until piping hot.
Common mistakes to avoid
- •Boiling the fat too violently, which dries out the goose rather than gently confiting it.
- •Leaving pieces of meat protruding above the solidified fat seal, risking spoilage.
- •Storing the preserved goose at room temperature instead of in the refrigerator.
Serving suggestions
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