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Serves 2.
Ingredients
• 2 goose legs
• 1 pinches black pepper
• 500 ml goose fat
• 1 sprig thyme
• 1 clove garlic
Method
1. Preheat the oven to 150C/gas 2. Rub the goose legs with salt and freshly ground pepper.
2. Heat the goose fat gently in a casserole dish and lay the goose legs in it, making sure they are covered by fat. Add the thyme and garlic.
3. Bake the goose legs in the oven for 2 hours or until they're tender (the flesh should be easy to pull away from the bone).
4. Store the goose legs in their fat in a preserving jar. 5. Alternatively, place the legs in a roasting tray and roast in a preheated oven (230C/gas
for 15 minutes to crisp up. 6. Serve one goose leg per person with redcurrant jelly and a peppery salad with a balsamic dressing.
Ingredients
• 2 goose legs
• 1 pinches black pepper
• 500 ml goose fat
• 1 sprig thyme
• 1 clove garlic
Method
1. Preheat the oven to 150C/gas 2. Rub the goose legs with salt and freshly ground pepper.
2. Heat the goose fat gently in a casserole dish and lay the goose legs in it, making sure they are covered by fat. Add the thyme and garlic.
3. Bake the goose legs in the oven for 2 hours or until they're tender (the flesh should be easy to pull away from the bone).
4. Store the goose legs in their fat in a preserving jar. 5. Alternatively, place the legs in a roasting tray and roast in a preheated oven (230C/gas
for 15 minutes to crisp up. 6. Serve one goose leg per person with redcurrant jelly and a peppery salad with a balsamic dressing. 