John Myers
Meat: Braised Goose Leg
The perfect meat: braised goose leg recipe with a picture and simple step-by-step instructions.
- 2 Legs of goose, approx. 400 g
- 1 middle Onion
- 1 smaller Apple
- 2 tbsp Clarified butter
- Salt
- Black pepper from the mill
- Mugwort, ground
- 100 ml Red wine
- 150 ml Chicken or goose broth
- 1 branch Rosemary
- 1 Bay leaf
- I recently had a fresh goose cut into individual portions. Today it’s the turn of the lower clubs. The two particles together weigh about 400 g.
- Preheat the oven to 180 ° C / fan oven.
- Season the drumsticks well with salt and a little pepper. Mugwort should not be missing either.
- Peel and roughly dice the onion. Peel and quarter the apple, remove the core and roughly dice.
- Heat the clarified butter in a roaster, add the legs and fry all over for about 10 minutes. Remove the legs and reduce the frying fat to 2 tbsp.
- Place the onion cubes in the remaining frying fat and roast for approx. 3 minutes. Add apple cubes. Deglaze with red wine and reduce a little, then pour in the chicken stock and bring to the boil. Add the spices and place the legs inside.
- Close the roaster and put it in the oven. Braise the legs for 1.5 hours, turning them 1 or 2 times in between so that they lie evenly in the liquid. Remove the lid and fry the legs open for another 20 minutes so that the skin can become crispy.
- Pour the sauce through a sieve, squeezing out the residue in the sieve well. If necessary, reduce the sauce a little.
- There was also tagliatelle and a lamb’s lettuce.
Facebook Comments