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Goose leg sous vide

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Ingredients for 4 servings:

  • 4 goose legs
  • 2 oranges
  • 2 apples
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 8 hours 30 minutes; Total time approx. 1 day 8 hours 40 minutes

Season the goose legs with salt and pepper. Peel the oranges and slice them. Wash the apples, quarter them, remove the cores, and chop them finely. Place the goose legs, oranges, and apples in vacuum-sealed bags and vacuum seal them. Refrigerate for 1 day to allow the goose legs to marinate. Place the legs and fruit in a sous-vide cooker and let them marinate for 6 hours at 70°C. Then let them marinate for another 2 hours at 80°C. Remove the legs from the bag and bake in the oven at 200°C until crispy. Add the stock, oranges, and apples to a prepared sauce, blend, and strain. Serve with bread dumplings, red cabbage, and glazed chestnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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