Goose Legs Recipe

Goose legs recipe image
Goose Legs Recipe Image © Thomas Sixt

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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!

1. Recipe Goose Legs

Goose Legs

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 772
Total Time 150 Min.

Simple instructions for preparing braised legs of goose in the oven.

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4.99 from 55 ratings

Goose legs recipe image
Goose Legs Recipe Image © Thomas Sixt

Preparation Time

30 Min.

Cook Time

120 Min.

Ingredients

2 Stück Goose Legs (goose legs)
primal salt
black ground pepper
1 Piece Apple
4 Pieces carrots
3 Pieces glove of garlic
2 Pieces parsley root
80 g cellery
250 ml Vegetable broth
250 ml port wine
1 tbsp majoram
1 tbsp Cornstarch
200 g potato dumplings
200 g red cabbage
50 g butter
1/4 bunch Parsley
2 tbsp cowberries

Instruction

Season the goose legs
Season the goose legs in the pot

Prepare

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 goose legs with lids
Close goose legs with lids

Braising

Close the casserole with the lid and place in the center of the oven.

Set the kitchen timer for 80 minutes.

Vegetables for goose legs
Vegetables for goose legs on the cutting board.

Prepare vegetables

Peel the vegetables and cut into medium-sized pieces.

Fried goose legs
Goose legs roasted in a pot with gravy.

Provide pot

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.

Add the vegetables to the goose legs
Add the vegetables to the goose legs

Add vegetables

Arrange the prepared vegetables in the pot next to the chicken thighs.

Place the pot uncovered in the oven for another 20 minutes

vegetable broth and port wine
Vegetable broth and port for goose legs

Prepare infusion

Prepare the vegetable broth and port wine to deglaze.

Starch and marjoram in a bowl
Starch and marjoram in a bowl

Prepare starch

Place the cornstarch and marjoram in a bowl.

Mix starch and marjoram in water
Mix starch and marjoram in cold water.

Mix starch

Pour cold water over the cornstarch and marjoram and stir.

browned goose legs with vegetables
Browned goose legs with vegetables and gravy and goose fat.

Provide meat

Take the pot out of the oven again.

Deglaze goose legs
Deglaze the goose legs with port wine, broth and cornstarch.

Deglaze

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.

Braised goose legs in a pot
Braised goose legs in the pot with the sauce.

Complete

Take the pot out of the oven.

Crispy goose legs
Crispy goose legs on the plate before serving.

Provide Legs

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.

Side dishes of vegetables for goose legs
Side dishes Vegetables for goose legs in the pot

Provide vegetables

Rinse the vegetables briefly in the sieve and put them in an extra saucepan with a little butter.

Shaped Potato Dumplings
Shaped potato dumplings before cooking on the cutting board.

Prepare dumplings

Prepare potato dumplings as a side dish.

Alternatively fit:

–> Prepare bread dumplings

–> Prepare the napkin dumplings

–> Prepare potato gratin

Red cabbage and applesauce in a pot
Red cabbage and applesauce in a pot

Prepare cabbage

Prepare the red cabbage, please follow the tips in the article.

Goose legs recipe image
Goose Legs Recipe Image © Thomas Sixt

serving

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.

Serve quickly!

I wish you a good appetite 🙂

Video

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.

Braising Technically explained
Braising, as it is technically done correctly.

4. Side Dishes Tips For the Goose Legs

This time I opted for potato dumplings for the side dishes.

Alternatively, napkin dumplings , bread dumplings or potato gratin are available.

You can make red cabbage yourself, serve with Brussels sprouts , carrots , parsnips or savoy cabbage.

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 always tastes best when you cook it yourself.

Red cabbage tip from chef Thomas Sixt
Quick cook red cabbage
Jar of red cabbage and applesauce
Red cabbage and applesauce in a pot
Red cabbage and applesauce in a pot

5. More Geese And Duck Recipes

Comments, Cooking Questions and Answers

4.99 from 55 ratings

Below you can write to me directly.
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  • Hello Thomas,

    it was really easy to prepare the goose legs according to your recipe.

    The steps are perfectly explained and it was a pleasure to put the legs in the oven.

    Your sauces tips are something special.

    The sauce with port wine tasted great to us.

    We will be happy to visit you more often.

    Love EE

    Reply

    • Hi EE!

      Thank you for your delicious feedback!

      BR Thomas

      Reply