John Myers
Goose Legs for Martin’s Day
The perfect goose legs for martin’s day recipe with a picture and simple step-by-step instructions.
- 2 Goose legs – approx. 800 g
- Salt
- Seasoned pepper
- 1 Bit Of the carrot
- 1 small Parsley root
- 1 small Onion
- 1 Bit From the leek
- 0,5 Apple
- 1 kl. branch Fresh thyme
- 1 kl. branch Rosemary fresh
- 1 kl. branch Lemon thyme
- 20 g Clarified butter
- 2 teaspoon Tomato paste
- 100 ml Dry red wine
- 300 ml Poultry broth
- Rinse the goose legs under cold water, pat dry again thoroughly and cut the thick tendon with a knife. Cut away any excess (visible) fat and set aside. Prick the legs several times with a thin-pronged fork and then rub them thoroughly with salt and seasoned pepper.
- Cut the cleaned vegetables and half an apple into fine cubes, rinse the herbs with cold water and shake dry again. Preheat the oven with a cast iron roaster to 180 degrees.
- Heat the clarified butter in a pan and fry the seasoned legs vigorously on both sides, then transfer them to the roaster. Pour the leaked goose fat into a small pot in the pan. Roast all the vegetables in the pan until the pieces begin to brown on the edge.
- Let the tomato paste sizzle briefly, then deglaze with red wine and stock. Now put the vegetables in the roasting pan so that the legs are on top. Add the herbs and stew everything with the lid in the oven for about an hour.
- After this time, remove the lid and cook the goose legs for another 50 to 60 minutes. Scoop the stock every 15 minutes so that they stay nice and juicy and do not fry dry. Now all that’s missing is the sauce.
- To do this, lift the legs out of the brat and keep them warm in the switched off oven. Fish the branches of the herbs out of the brew and then puree everything with the hand blender. The creamy sauce can of course also be extended with broth if more sauce is desired.
- Season the sauce to taste and serve with the crispy goose legs. It goes well with dumplings and, of course, red cabbage heavily seasoned with pepper.
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