Irish Goat Leg Confit

with Vadouvan Spice Chick Pea Curry and Coriander Couscous


  • 1 hind goat leg
  • olive oil
  • salt and pepper
  • 1/2 bottle white wine
  • olive oil
  • chicken stock to cover the leg
  • 3 cloves garlic
  • 1 bunch coriander
  • tsp coriander seeds
  • 1 tsp cumin
  • 3 tblsp vadouvan spice
  • 4 tsp red onion compote*
  • 0.25 bunch coriander roughly chopped.
  • 1 medium white onion
  • 1 tin chick peas
  • 2 tsp curry powder
  • 100 ml warm water
  • 50 ml pineapple juice
  • 3 tblsp mango chutney
  • 200 g cous cous
  • 50 g diced courgette
  • 50 g diced peppers
  • 1 clove garlic
  • 20 g diced onion
  • 100 g chicken stock
  • 2 tsp chopped coriander


  1. Crush the garlic and blend into a paste with the cumin, coriander, 1 tbspn Vadouvan, 1/2 the fresh coriander and olive oil.
  2. Season the leg, sear then remove from the heat and rub in the paste. Now re-sear for a few minutes being careful not to burn.
  3. Add to a casserole dish, deglaze the pan with white wine, reduce and add to the casserole.
  4. Add the remaining coriander and chicken stock to almost cover.
  5. Cover with foil and slow cook over 2-3 hours at 130 C or until meat is falling from the bone.
  6. Remove from the dish when cooked, rest for 20 minutes, then pull all the meat from the bone.
  7. Mix in remaining Vadouvan, red onion compote and fold with a wooden spoon until you get a well binded bowl of meat. Adjust the seasoning and add more spices if needed.
  8. Now lay out a sheet of cling film and spoon the mixture onto it. Roll it up sausage like and tie it at either end.
  9. Now roll in tin foil, you should have a cylinder shape, when needed place into a pre heated oven at 165 C for 6 minutes. **
  10. Cut it out into portions, pull off the foil and cling wrap and serve. (Take cylinder out of oven)
  11. For the Chick Pea: Sweat the onion in some oil without adding colour.
  12. Add 1 small tin of chick peas and cook for 2 mins.
  13. Add 2 tsp of curry powder and then add 100mls of warm water and 50ml of pineapple juice and cook slowly until it thickens.
  14. When it has reached desired consistency add 3tbspn of mango chutney.
  15. Set aside and keep warm.
  16. For the Cous Cous: Sweat all the vegetables in a pot and season.
  17. When soft add the couscous, mix well then add the boiling chicken stock.
  18. Remove from the heat and cover the pot with cling film.
  19. Set aside for 5 minutes. Remove the cling film, mix the couscous until fluffy with a fork.
  20. Now add in some fresh coriander and taste.
  21. To serve spoon the couscous into a cup and de-mould onto a plate, add the piece of Goat confit and drizzle over the chick pea curry.



*make the onion compote ahead of time: 3 diced red onions, sweat, add 50 mls red wine vinegar, 50g sugar, 4 tsp redcurrant jelly, 50ml red wine, slow cook for 50 minutes until sticky, set aside and refrigerate.


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