Roast goose leg

Like quite a few cooks, I like to brine the meat beforehand, which makes the end result softer and tastier. If you have the opportunity, salt the goose legs the day before.

Place the prepared and already salted goose legs in an ovenproof dish in a preheated oven. Tip: This time, I used the vertical roasting method, i.e. I placed the goose leg on a thick iron, pierced close to the bone, and roasted it so that the part of the meat closest to the fire always went from the top down.

Spread the peeled and diced onion and garlic in the bottom of the ovenproof dish. Season the goose legs with rosemary and pepper. Set the oven to 190°C and roast for about half an hour. In the meantime, baste the goose with its own juices from time to time, so that it is really crumbly. It is recommended to do this every minute!

After about half an hour, sprinkle the goose legs with the dry white wine. Tip for those who don't like a strong wine flavour in their food: the alcohol in the wine evaporates during cooking, leaving only the delicate flavours.

Cook the meat until the skin is nice and red and crispy.

Cover and let rest for at least 10 minutes before serving. Serve with a sprinkling of fresh herbs, such as parsley, which is an excellent counterbalance to the fatty meat.