30/10/2026
Goose Confit, Sour Cherry & Crispy Rösti!!
Confit for comfort, cherry for cheek, crunch for joy. Two bites. No fuss. Pure French indulgence in miniature.
Made with 2 legs of confit, Dutch Cream potatoes, crème fraîche + sour cherries. Recipe below 👇
Ingredients - for 8 petite röstis
For the rösti bases:
2 medium waxy potatoes (Dutch Cream), grated and squeezed very dry
1 small shallot, finely grated
1 tbsp duck or goose fat from the confit jar
Sea salt + white pepper
For the top:
2 legs goose confit (https://www.petitepleasures.com.au/collections/confit/products/goose-confit-1250g) meat pulled and lightly shredded (reserve fat)
1 tbsp reserved goose fat
1 tsp Dijon mustard
1 tbsp flat-leaf parsley, finely chopped
8 sour cherries, pitted (fresh when in season, or good quality amarena in syrup, drained) — or 2 tbsp sour cherry compote
2 tbsp crème fraîche
Fresh thyme leaves + cracked pepper to finish
Optional: a few drops of aged balsamic
Method
1. Crisp the bases:
Grate potatoes on coarse, wrap in a clean tea towel and wring out all the water — this is the key. Mix with shallot, salt, pepper.
Heat goose fat in a non-stick pan over medium heat. Form 8 small discs, about 5cm wide, press thin. Fry 3-4 mins per side until deep golden and crisp. Drain on paper. You can do this 2 hours ahead.
2. Wake up the confit:
Warm 1 tbsp goose fat in the same pan. Add shredded goose meat, just to heat through and crisp the edges slightly — 2 mins. Off heat, toss with Dijon and parsley. It should stay succulent, not dry.
3. Assemble - the Petite Pleasures way:
Spoon a tiny dot of crème fraîche on each rösti
Pile a little nest of warm goose confit
Top with one sour cherry or a small teaspoon of compote
Finish with thyme, pepper, and a thread of balsamic if you like
Serve on a dark slate or vintage plate, warm, not hot.
