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.
- 4 goose legs
- 2 cloves garlic
- Salt and pepper
- 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
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.
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.