Duck, Duck, Goose!

Saturday evening I invited a colleague from Germany and another friend to join us in our Sukkah for a festive meal. Several weeks ago I saw a special at the supermarket on kosher goose legs imported from Hungary and decided to wait for a special occasion to cook them.

I had never cooked goose before, so I asked on Daniel Rogov’s site if any one had a recipe. Daniel provided a recipe for goose with orange sauce and another one for goose with raspberry sauce. I happened to see frozen black currants at the supermarket and decided to make Sauce Cassis. It was a perfect complement to the goose. If you don’t keep kosher, you will presumably add butter to the sauce to thicken it, but I used a little goose fat instead. I served it with crushed basil & garlic potatoes and green peas, and the dinner was delicious. My friend Carol, made a lovely apple and pear crumble for dessert. Unfortunately, I forgot to take a photo of it.

Goose with Sauce Cassis

Serving Size: 4

For the goose:

4 goose legs

2 cloves garlic

Salt and pepper

For the sauce:

1-1/4 cups chicken or beef stock

1/2 cup Madeira or port wine

1/4 cup Creme de Cassis

1/4 cup black currants (fresh or frozen)

2 tablespoons lemon juice

Rind of 1/2 lemon

1 piece of orange rind

2 tablespoons goose fat

For the goose:

Rub legs well with garlic and sprinkle generously with salt and pepper. Brown the legs in a hot frying pan until brown on both sides. Roast on roasting pan with a rack in a 200C (190F) oven for 35 minutes per kilo (15 minutes per pound).

When the legs are done, remove them from the oven to rest.

For the sauce:

Combine stock and all of the other ingredients, except for the goose fat, in a saucepan and cook until it has reduced by half.

When the goose is ready, remove the excess fat from the pan, reserving 2 tablespoons, and add the remaining liquid to the sauce. Add the 2 tablespoons of goose fat and cook for another couple of minutes.

Reheat the goose legs and serve with a generous amount of sauce on top of the goose.

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