Remember to remove your goose legs
from the packaging, pat dry and bring to room temperature.
Pre heat your oven to 135°C fan assisted oven or 145°C with out
Next choose a suitable sized oven proof casserole with a tight
Season the meat just prior to coloring with good quality sea
Make a mirepoix by neatly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of rosemary and a few black
peppercorns, another nice addition can be a head of garlic split in
Take a large, heavy based frying pan, and add a few drops
pomace or vegetable oil.
Gently fry the
goose legs on the skin until rendered and golden brown over a
medium heat source then transfer to the casserole dish.
Next fry the mirepoix until lightly coloured
Then add half a bottle of red wine, and reduce by two thirds
then add 500 ml of essential cuisine chicken stock, 1 tablespoon
tomato paste (optional) and reduce a little, thicken with a
tablespoon corn flour mixed with a little cold water and stirred
into the boiling broth.
Place the vegetables flat on the base of the casserole, then
lay the goose legs on top with skin side up just slightly sitting
on top of the stock and cover with a tight fitting lid.
Place in the centre of the oven and cook for approximately 3
hours, the meat should be tender when pierced with a meat fork and
fall away from the bone .
Remove from the oven, carefully take out the
goose legs and keep warm, removing the layer of skin if
Pass off the juices through a fine sieve into a clean sauce pan
and bring to boil, skim of any fat that rises to the surface then
reduce to a glossy finish and pour over the legs.