Goose Legs Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my goose legs recipe in this post.
Legs braised in the oven are easy to make and taste delicious.
The focus of this guide is on preparing the drumsticks.
There are tips and other ideas for quick side dishes in the food blog.
I wish you good luck!
Table of Contents
1. Recipe Goose Legs
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing braised legs of goose in the oven.
|2||Stück||Goose Legs (goose legs)|
|black ground pepper|
|3||Pieces||glove of garlic|
Preheat the oven at 175°C hot air setting or top/bottom heat setting.
Unwrap the goose legs, wash and dry.
Place the goose legs in a casserole and season on all sides with salt and pepper.
Close the casserole with the lid and place in the center of the oven.
Set the kitchen timer for 80 minutes.
Peel the vegetables and cut into medium-sized pieces.
Remove the casserole from the oven and remove the hot lid.
A dark roast has formed in the pot and the goose fat is clearly visible.
Arrange the prepared vegetables in the pot next to the chicken thighs.
Place the pot uncovered in the oven for another 20 minutes
Prepare the vegetable broth and port wine to deglaze.
Place the cornstarch and marjoram in a bowl.
Pour cold water over the cornstarch and marjoram and stir.
Take the pot out of the oven again.
Deglaze the chicken thighs with vegetable broth, cornstarch water and port wine.
The goose bumps should not be covered with liquid.
Put the pot back in the oven for 20 minutes.
Take the pot out of the oven.
Arrange the poultry legs on a plate and keep them warm in the oven at 100°C.
Strain the sauce into an extra saucepan and bring to the boil.
Rinse the vegetables briefly in the sieve and put them in an extra saucepan with a little butter.
Prepare the red cabbage, please follow the tips in the article.
Prepare hot plates and arrange the side dishes:
–> Take the dumplings out of the water and place them on the plates to dry on kitchen paper.
–> Boil the red cabbage, drain in a sieve and arrange on the plates.
–> Season the vegetables with salt, pepper, nutmeg and a little sugar, heat up and arrange on the plates.
–> Place the hot goose legs from the oven on the plate.
–> Mix the sauce with butter, season again with salt, pepper and sugar to taste and serve.
I served it with cranberries, homemade apple compote also goes well with it.
I wish you a good appetite 🙂
2. Nutrition Facts And Calories
3. Tips For Stewing Goose Legs
We wish for tenderly stewed legs on the plate, the skin should be crispy.
Note the following tips and ideas to ensure success:
–> Always stew the legs in the oven with the lid on.
–> Proper “stewing” means in a closed vessel under the influence of heat from all sides.
–> The cooking time is a good 1.5 hours.
–> Continue cooking without the lid after deglazing.
–> This makes the skin of the legs crispy.
–> Check the tenderness of the legs with a fork.
–> Strain the sauce into an extra pot.
–> Wash the vegetables and put them in an extra pot.
–> Reduce the sauce, refine with salt, pepper, sugar and butter.
–> Keep the goose legs warm
–> Heat the side dish and arrange on hot plates.
–> Arrange and serve the goose legs and sauce.
4. Side Dishes Tips For the Goose Legs
This time I opted for potato dumplings for the side dishes.
As an exception, I have a few tips for you for a quick red cabbage:
–> Use frozen red cabbage.
–> Red cabbage from the jar is always second choice.
–> Refine the finished cabbage with apple compote, taste and refine.
Red cabbage from the jar is the second choice, frozen, ready-made cabbage tastes better.Red cabbage tip from chef Thomas Sixt
Red cabbage always tastes best when you cook it yourself.
5. More Geese And Duck Recipes
Comments, Cooking Questions and Answers
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