:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Gh_AP0vLLZGRe8DBOKoh/ba98fec563d2df570d51dc1ea754f8.png "Braised goose legs from the oven")
Source: Pixabay : Faglork
Braised goose legs from the oven
I love this recipe for goose legs in the oven, especially in the cold season. In this case, the goose legs are slowly and gently roasted in the oven, making them particularly tender and juicy. A real treat for the palate and always a highlight on my menu.
Ingredients
- 4 Goose legs
- 1 onion
- 2 carrots
- 2 Stem celery
- 4 cloves of garlic
- 4 Bunch thyme
- salt
- pepper
- 100 ml red wine (optional)
- 500 ml chicken stock cube
- 2 tbsp vegetable oil
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Directions
To prepare the goose legs, first preheat the oven to 160 degrees fan. Meanwhile, season the goose legs all over with salt and pepper. I recommend using sea salt and freshly ground pepper for a more intense flavor.
Heat the oil in a heavy, ovenproof pan and fry the goose legs all over until they have a nice golden brown color. This step is important for the formation of a delicious crust, which is a significant part of the flavor.
Remove the goose legs from the pan and sauté the vegetables, garlic and thyme. This will provide a very good base for the sauce later.
Optionally, add the red wine and reduce slightly.
Return the goose legs to the pan and deglaze with the chicken stock.
Cover the pan with a lid or aluminum foil and place in the preheated oven for about 2.5 hours. During this time, turn the goose legs every 30 minutes.
After this cooking time, remove the foil and roast the goose legs for a further 30 minutes until they are crispy and golden brown.
The goose legs are ready to serve. They go perfectly with potato dumplings and red cabbage. The perfect Christmas feast!
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