Last Order Date For Christmas Delivery: Sunday 15th December
Ingredients
- 2 x free-range goose legs
- 4 x garlic cloves sliced thin
- 12 x black peppercorns crushed
- 2 x bay leaves
- 4 x sprigs thyme
- 4 x shallots thinly sliced
- 50 grams sea salt crystals (must not be table salt)
- 400 ml duck or goose fat
Method
- Rub the goose legs with all the ingredients except the fat, place in a deep tray and cover with cling film.
- Marinade and refrigerate overnight.
- The next day the goose will be cured. Rub off the marinade, then rinse in cold water for a few seconds then pat dry.
- Place in heavy bottomed pan and cover with the fat and a tight fitting lid.
- Bring to a simmer over a low heat then place into a pre heated oven 120°c fan assisted oven or 130°c without a fan and cook for approximately 3 hours or until the meat is tender (it comes away from the bone without any retention).
- Cool in the fat and store until required, up to a month in a sterile jar.
- To crisp up carefully remove from the fat and place in a cool non-stick pan with an oven proof handle.
- Place in a preheated oven 210°c fan assisted or 230°c without fan for approximately 25 minutes until the skin is golden, crispy and the goose is hot all the way through.
to serve:
- Serve with Sauerkraut cabbage, or a ragout of lentils and root vegetables finished with a little aged sherry vinegar.