Goose leg

Goose leg is braised slowly in the oven and thus remains juicy. The red wine can also be replaced with black currant juice, which tastes also very aromatic. I have goose leg, as shown in the picture above, with duchess peas served on chips. You can also classically rich goose leg with red cabbage or Brussels sprouts. Goose leg tastes just as good to kale. If you get no fresh goose leg, you should thaw frozen goose leg in the refrigerator overnight.


The best places for you the goose leg in a sieve, the sieve is to drip on a bowl and cover the goose leg off with a deep dish. I used a small portion of each leg of goose from 400 g in weight. Discard the defrosted the next day and rinse thoroughly under running water leg of goose. Goose leg dry with kitchen paper to remove the visible fat on the underside of the skin and set aside. Rub the leg of goose with salt and pepper. Preheat the oven to 180 degrees. A roasting pan or ovenproof casserole on the stove. The goose fat in the pan miss at high temperature until it is lightly browned. The fried pieces out goose fat is small and looks like flare fat.

You can then play the goose fat with a slotted spoon lift out. Lobe in the liquid fat geese lay around and fry vigorously. Reduce the temperature to medium. Vegetable soup clean and cut into large cubes or slices. Peel an onion and cut into quarters. Goose leg from the roasting pan and place on a plate. Discard the excess fat, leaving only a little fat for frying vegetable soup from the remains in the pan. The vegetable soup and the onion to the roasting pan and sear. Add a bay leaf and juniper berries. The vegetable soup with red wine or, alternatively, deglaze with black currant juice and solve the roasts from the bottom of roasting pan with a wooden spoon. Add some broth and fresh marjoram.

Rest during the braising broth gradually pour. There should only be so much liquid in the pan, that the goose leg braised in its own juice and not cooked, since they will be tough otherwise. Goose leg put in the roasting pan and cover with a lid. The roasting pan on the bottom of the second rail in the preheated oven and let the leg of goose stew about 90 minutes. It gradually pour in some broth. The lid using potholder decline. The goose leg about 30 minutes, basting with no lid and baste it occasionally with a little gravy.

The last 10 minutes to get the goose leg no longer be watered so that the skin is crispy. Goose leg lift from the pan and place on a plate and keep warm. The gravy through a sieve into a small saucepan or a saucepan pour. Skim off the fat floating on top with a soup ladle. The sauce seasoning if necessary and thicken slightly, if necessary with a little cornstarch or gravy.


¤ 1200 g Goose leg
¤ Pepper, salt
¤ 20 g Fat
¤ 200 g Vegetable Soup
¤ 1 Onions
¤ 1 Bay leaf
¤ 1 tsp Juniper berries
¤ 1 / 8 L Red wine
¤ 1 / 8 L Broth
¤ 2 tablespoons Marjoram

Serves 3 – 981 cal per serving, 30 mins Prep – 120 min Total