Braised Goose Legs with Red Wine Jus
Ingredients for 4 servings:
- 4 goose legs (about 300–350 g each)
-
3 tbsp "Born to be WILD" by Rock'n'Rubs - 1 tbsp tomato paste
- 2 onions
- 3 cloves of garlic
- 2 carrots
- ¼ celery root
- 1 apple (e.g., Boskoop)
- 200 ml robust red wine
- 400 ml poultry stock (alternatively vegetable stock)
- 2 tbsp apple cider vinegar or balsamic vinegar
- Salt & black pepper
- 2 tbsp goose fat or oil
Preparation
Step-by-step instructions
- 1
Preparation
Pat the goose legs dry and rub all over with 1.5 tbsp of "Gans N'Roses", salt, and a little pepper. For best results, marinate in the refrigerator for several hours or overnight. Preheat the oven to 160°C fan (180°C top/bottom heat).
- 2
Sear
Heat the goose fat in a roasting pan. Sear the goose legs skin-side down until nicely browned, about 5–6 minutes per side. Remove the legs and set aside.
- 3
Sauté the vegetables
Roughly dice the onions, carrots, celery, and apple, then sauté them in the roasting juices. Add tomato paste and the remaining “Gans N‘Roses” (1.5 tbsp), and briefly roast together. Deglaze with red wine and reduce by half.
- 4
Braise
Pour in the stock and vinegar, then stir. Return the drumsticks to the roasting pan, skin side up. Braise in the oven on the middle rack for about 2 to 2.5 hours, occasionally basting with the juices. If you like, cover the roasting pan for the first 90 minutes, then remove the lid for the remaining time to make the skin crispier.
- 5
Finish the sauce
Keep the drumsticks warm. Strain the cooking liquid through a sieve and skim off the fat. If desired, reduce slightly or thicken with a little cornstarch mixed with water. Season to taste with salt, pepper, and a touch of sugar or lingonberries for balance.
Serving suggestions
- Red cabbage with apple and cinnamon
- Potato dumplings or bread dumplings
- Roasted chestnuts or Brussels sprouts with almonds
