John Myers
Poultry: Goose Legs
The perfect poultry: goose legs recipe with a picture and simple step-by-step instructions.
- 2 piece Goose legs
- Salt and pepper
- 1 tablespoon Goose or duck fat
- 2 piece Carrots
- 1 pole Leeks, thin
- 1 piece Fresh celery
- 1 piece Fresh onion
- 1 piece Parsley
- 1 tablespoon Sugar
- Dry the goose legs and rub salt and pepper on all sides.
- Clean the vegetables and cut them into large cubes.
- Heat the fat in a pan and sear the legs on both sides. Now add the cut vegetables and let them set.
- Approx. Pour 500 ml of water, cover the pan and place in the oven at approx. 180 degrees for approx. 1.5 hours.
- Now remove the legs, place on a tray and place under the grill about 5 minutes before serving.
- Drain the vegetables through a sieve and pass through some of them.
- Melt the sugar in a pan and add the sauce to the pan just before it is burned. This gives it a wonderful brown color.
- Season the sauce with salt and pepper and, if necessary, dilute a little with water.
- Arrange the legs with the sauce on preheated plates and serve – here with dumplings.
Facebook Comments