Sep 122010
 
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We had a lovely long holiday weekend  which ended with celebrating my birthday. For Shabbat, I made a lovely, fragrant meal of slow cooked goose legs with shallots and clementines, which have just started showing up in the market. This dish is rich and fork-tender. I served it with a herb roesti that Mr BT made and steamed Brussels sprouts. A perfect dish for a sweet new year.

Goose with Shallots and Clementines

Goose with Shallots and Clementines

4 goose legs

200g shallots , peeled

6 whole cloves garlic, peeled

1 tablespoon ras el hanout

400ml (1/2 quart) vegetable stock

1 tablespoon clear honey

Juice 1 lemon or lime

4 small, firm clementines , peeled

2 tbsp toasted sesame seeds

Heat oven to 190C (375F). Place the goose legs on a raised grid in one layer in a large roasting pan. Sprinkle with salt and pepper, and roast for 45 minutes. Remove the goose legs and set aside. Spoon 3 tablespoons of the goose fat or olive oil into a large, wide pan (reserve the remainder of the goose fat).

Add the shallots and saute until just starting to colour. Add the ras el hanout and the garlic cloves and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Add the goose legs, cover tightly and cook over a gentle heat for 45 minutes.

Meanwhile, heat 1 tablespoon of the goose fat or olive oil in a frying pan, add the clementines and fry until they are glistening and starting to brown. Add to the pan with the duck and cook for a further 25 minutes until the goose is fork tender. Sprinkle the goose with sesame seeds before serving.

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  4 Responses to “Goose with Shallots and Clementines”

  1. Happy Birthday Michelle,so you are a virgo too (mine was Septermber 9th)
    Did you find fresh brussel sprouts or did you use the frozen ones? I have never seen fresh brussel sprouts here in Israel.

    • avatar

      I used frozen sprouts. I have seen fresh ones in the supermarket, but they are very expensive. I saw some at Eden Teva Market last week, but they were very small and all dried up.

  2. Happy birthday! May the coming year be as delicious as your recipes!

    We also indulged in frozen sprouts, haven’t indulged in those for a long time. I’m surprised that Eden Teva Market would even put out dried up produce.

  3. Thank you for sharing this recipe with us. It really looks delicious. I will try making it.

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