Goose Leg Recipes

Discussion in 'Cooking Forum' started by Luigi Daniele, Feb 21, 2014.

  1. Spoonie Buster

    Spoonie Buster Elite Refuge Member

    Sep 20, 2003
    NW Indiana
    I slow cook my goose legs in a crock pot over night....I fill the pot full of chicken broth...add green peppers & onions. The next morning I pull the meat of the bone. I mix it with rice & frozen mixed veggies. I add alittle of the broth & I have my lunch for work.
  2. Bill McAdam

    Bill McAdam Senior Refuge Member

    Mar 4, 2003
    Take about 2/3 lb of the finished meat, add 2 large sweet onions, diced and sweated down, 3 Tb paprika, ? c raisins, 2 Tb cumin, 1 Tb crushed red pepper flakes, 1 c. sliced green olives. 2-3 cloves of garlic diced. Simmer for about 10-15 minutes. Us the mixture as a filling for Empanadas.

    Another good choice is to stir some of the confit into your favorite Rarebit recipe. Amount is up to you, but it really changes the rarebit's complexity and flavor.
  3. zross

    zross New Member

    Sep 14, 2014
    Sooooo simple and honestly.... SO GOOD

    -Fill your largest pot (I use a turkey roaster) with legs.
    -Cover legs completely in water.
    -Set it on HIGH (400 F I recommend)
    -BOIL these legs for 4 hours (that's right.... 4 hours)
    -Tendons..... GO BYE BYE and no longer exist.
    -Take kitchen fork and "Pull Pork" the meat off of the leg (SOOOO TENDER by now you can do it with your hands... however.... WAY TO HOT :) Be careful)
    -Dump your favorite BBQ sauce on the meat and WHALLLLA......

    Pulled "Goose" BBQ (and since the meat is already cooked for 4 hours.... YUmmm YUmmm right away :) )

    Add Onions, etc, etc, etc to make it your own. I PROMISE.... the guys at work will ABSOLUTELY think they are eating beef BBQ !!

    (Don't forget to check your water level every hour or 2 as you will most likely need to add some during the 4 hour process)
  4. Bill McAdam

    Bill McAdam Senior Refuge Member

    Mar 4, 2003
    Made this tonight. It was delicious oveg potato gnocchi.

    1 tablespoon extra-virgin olive oil
    4 duck legs, and thighs ( skin on bone in)
    kosher salt & freshly ground black pepper, to taste
    2 medium celery ribs, finely chopped
    2 medium garlic cloves, smashed peeled ( leave whole and unchopped)
    1 small yellow onion, minced
    1 medium carrot, minced
    1 tablespoon fresh sage, chopped
    1 bay leaf
    1 cup dry italian red wine ( Valpolicella recommended)
    1 (28 ounce) cans diced tomatoes
    1 cup low sodium chicken broth, divided
    1 lb fresh whole wheat pappardelle pasta or 1 lb fresh fettuccine or 1 lb fresh spaghetti
    parmigiano-reggiano cheese, freshly grated (optional)
    Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
    Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
    Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
    Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
    Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
    Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
    Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
    Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
    Remove the duck from the pot and set aside until cool enough to handle.
    Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
    Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
    Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.

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