The eternal slogan remains: “If you don't eat goose on Martin's Day, you go hungry all year round”! Let's do the same, because we don't want to starve, and roast goose legs are amazingly delicious!
Ingredients for 4 people:
- 4db libacomb
- 14 g salt
- Bors, majoranna to taste
- 4 cloves garlic
- 1 orange
- 1 large head onions
- 4 dkg goose fat
Ingredients for 4 people:
- 4db libacomb
- 14 g salt
- Bors, majoranna to taste
- 4 cloves garlic
- 1 orange
- 1 large head onions
- 4 dkg goose fat
Preparing the roast goose leg:
- Wash and clean the goose legs thoroughly.
- Let's put the combokat on a board, turn it upside down and cut in on both sides along the bone.
- Season and add salt. It's important to season the meat and not the skin, so that when it comes to searing, you can cook the skin until it's nice and red and the spices don't burn.
- After preparing the thighs, bed them in a baking tray. Put in the fat, garlic, onion and orange, cut into cloves.
- Once this is done, braise the thighs. Cover with cling film and place in a preheated oven at 150°C for about 2.5-3 hours, depending on the size of the thighs.
- Turn them several times during the baking time and baste them with the rendered fat. The thighs will be good when you can pierce them easily with a meat needle.
- When tender, remove the foil, turn the oven up to 200 degrees and roast the skin until nice and crispy.
Add the eternal classic as a garnish steamed cabbage with apples, mashed potatoes with onions but a pumpkin risotto may also be a good choice.
Enjoy your meal!
