Need Recipe for Goose Legs

[Michelle Nordell]

I am looking for a recipe on how to roast goose legs. I want to poach them, and then maybe stuff them and roast them, so the skin is nice and crispy.

I do not want to make goose confit.

I have looked on the web to no avail.

[Daniel Rogov]

Michelle, Hi...

With re goose legs, I can suggest ways to make confit, to grill them, to fricassee them, to fry them in the Chinese fashion, how to do them a l'orange or a la framboise, but so help me and with apologies, I cannot come anywhere near what it is you are seeking.

Let us know how you fare.

Best
Rogov

[Michelle Nordell]

Michelle, Hi...

With re goose legs, I can suggest ways to make confit, to grill them, to fricassee them, to fry them in the Chinese fashion, how to do them a l'orange or a la framboise, but so help me and with apologies, I cannot come anywhere near what it is you are seeking.

Let us know how you fare.

Best
Rogov

I would love the a l'orange and the a la framboise recipes. I was thinking of doing some sort of dried cherry stuffing with a Cherry Herring reduction.

[Daniel Rogov]

Michelle, Hi....


With pleasure.

Best
Rogov






Duck or Goose Legs in Orange Sauce

duck or goose legs, about 6 lb. (2.1.2 kilos) in all, well cleaned
2 Tbsp. brandy
2 cloves garlic
sections from 2 oranges, peeled and free of pits
peel from 1 orange, in thin julienne strips
salt and pepper to taste
orange sauce for serving (recipe follows)

Rub the legs well with the garlic and sprinkle
generously with salt and pepper. Place the legs in a greased
roasting pan and put in an oven that has been preheated to
very hot. Immediately reduce to medium heat and cook
until the skin is crisp and brown and the meat tender,
pricking the skin periodically to allow excess fat to
escape and basting occasionally. (Allow about 15 minutes
cooking time per pound or 35 minutes per kilo).

In a small saucepan carefully heat the brandy over a very low flame,
let the orange segments simmer gently in this for 3
- 5 minutes. If the brandy flames from the heat remove
from the stove and blow out the fire.

When the legs are done remove from the pan and set aside
to keep warm. Prepare the orange sauce. Serve by
garnishing the bird with the orange sections, pouring over
half the sauce and serving the remaining sauce in a gravy
boat. Serves 4.


Sauce a l'Orange
Orange Sauce


1 cup game or veal stock
1/2 cup orange juice
2 Tbsp. each vinegar, sugar and Curacao
2 Tbsp. orange rind, julienned
1 tsp. lemon juice
1 tsp. cornstarch
orange slices for garnish

Using the pan in which the bird parts were roasted, pour off the
fat and deglaze the pan with the stock.

Mix together in a small bowl the cornstarch and half a cup
of the stock. Add this to the stock in the pan, stirring
until it thickens.

Blanch the orange rind by pouring over it nearly boiling
water and letting sit in the water 2 - 3 minutes. Drain.

In a separate pan heat together the sugar and vinegar,
stirring, until light brown. Into this pour the sauce from
the roasting pan and cook on a very low flame, stirring
continuously for about 3 - 4 minutes. Add the remaining
ingredients, mix well and then correct the seasoning.
Immediately pour over the bird parts one half of the suace and
garnish with orange sections.Serve the remaining sauce in
a gravy boat. Yields about 2 cups.


To prepare duck or goose legs a la framboise, follow the initial recipe for duck or goose a l'orange and then prepare the sauce separately.

Sauce Framboise
Raspberry Sauce

1 1/4 cups beef stock
1/2 cup Madeira wine or port wine
1/4 cup Framboise liqueur
1/4 cup raspberry jam
2 Tbsp. lemon juice
rind of 1/2 lemon
1 piece orange rind about 2 1/2 x 5 cm.

Combine 1/4 cup of the beef stock and the other ingredients in a saucepan and heat through but do not boil. Remove from the flame and, when the bird parts have cooked for 1 hour pour over the sauce and continue roasting until the bird parts are cooked as desired, basting frequently. With a slotted spoon transfer the bird parts to a serving platter and set aside to keep warm.

While the bird parts are standing, skim the excess fat from the liquids in the roasting pan, add the remaining beef stock and deglaze the pan by heating gently and scraping the bottom and sides well. If desired, melt another 2 – 3 Tbsp. of raspberry jam in the sauce and then strain the gravy into a sauceboat and served together with the bird parts.

[Michelle Nordell]

I finally cooked my goose



I made Goose Leg with Sauce Cassis, crushed potatoes with homegrown basil and garlic, and peas.

The sauce was composed of homemade chicken stock, port, cassis, lemon juice, goose drippings and a little fat in place of butter, and salt & pepper. It was delicious.

[Leanne S]

Michelle and Rogov (and anybody else)
I've collected about a quart of rendered duck fat, and I was thinking I could make duck confit, but then I started wondering, why? What's the deal with confit anyway, when in roasting you're always pouring off fat and trying to get browning. Why poach duck legs in fat instead of just roasting them? What's better about it?

[Daniel Rogov]

Leanne, HI....

The only "big deal" with duck or goose confit is its succulence. It is undeniable that cooking in and then serving in much of that fat saturates the meat with cholesterol, but a well made confit is so exquisite that one might say it is even worth the occasional stent or bypass.

To add insult to injury of course, serve the confit with fat-rich potato puree. Note of course that the puree should not be at all chunky but, in Curnonsky's terms, "as soft and smooth as a baby's backside".

Best
Rogov