Food & Wine editor Melanie Hansche reimagines the traditions of her hometown of Garmisch-Partenkirchen in Bavaria, Germany, in her recipe for sour cherry–glazed roasted goose legs. In Bavaria, it's not Christmas without roast goose, but roasting individual legs makes it a more manageable endeavor. You can find frozen goose legsonline at Schiltz Foods. Geese are fatty birds and will render a lot of delicious fat, which you can keep on hand for roasting vegetables. Draining off the fat halfway through cooking will yield better pan juices for gravy at the end. The goose legs cook for a total of 2 hours. Basting regularly and glazing in the last 15 minutes of cooking time give these goose legs their gorgeously crisp, lacquered skin.

2021年12月/ 1月2022年

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信用:照片由Greg Dupree / Food Mastin亚搏电竞g由Torie Cox / Prisy Lee造型

食谱摘要

积极的:
44分钟
全部的:
3 hrs 5 mins
Servings:
6
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Ingredients

成分清单

Directions

Instructions Checklist
  • 帕特鹅腿用纸巾擦干,并在一个大的镶边烤盘上安排皮肤侧面。冷藏,未覆盖,至少8小时或长达24小时干燥皮肤。

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  • Remove from refrigerator; sprinkle goose legs evenly with salt and pepper. Let stand at room temperature 1 hour.

  • Meanwhile, preheat oven to 350°F with rack 10 inches from top of oven. Combine sour cherry spread, vinegar, and mustard in a small saucepan; cook over low, stirring occasionally, until well combined, 2 to 3 minutes. Pour mixture through a fine wire-mesh strainer into a small bowl; discard solids. Set glaze aside.

  • Arrange onions, carrot, and thyme sprigs in an even layer on a large rimmed baking sheet. Pour in 1 cup water. Place goose legs, skin sides up, on top of vegetable mixture, evenly spaced. Roast until skin begins to render and brown, about 45 minutes. Remove baking sheet from oven; transfer goose legs to a large platter. Carefully pour pan juices and fat from baking sheet into a large heatproof liquid measuring cup or a fat separator (leave vegetables on baking sheet); set aside. Return goose legs, skin sides up, to top of vegetable mixture on baking sheet; pour in chicken stock. Return to oven; roast at 350°F for 20 minutes, occasionally basting goose legs with juices on baking sheet.

  • Meanwhile, separate fat from reserved pan juices in measuring cup by skimming the top or using fat separator. Set aside fat and pan juices separately.

  • 鹅皮腿与酸樱桃釉。继续在350°F下烘烤,直到插入腿部较长的腿部寄存器170°F,15至20分钟的肉温度计。打开肉鸡高。烤鹅腿直到皮肤是深色的mahoganyand涂漆,并且肉温度计插入腿部厚度的斜寄存器180°F,3到6分钟。将鹅腿转移到一个大的盘片,用铝箔松散地盖住以保持温暖。

  • 将蔬菜混合物倒入烤盘上,通过细丝网过滤器进入大型耐热液体测量杯;丢弃固体。通过撇去顶部或使用脂肪分离器将来自紧张平底锅汁的脂肪分开。将分离的脂肪添加到保留脂肪;将平底锅汁添加到保留平底锅汁液中。根据需要加入鸡肉库存,以测量1 1/4杯液体。

  • Heat 2 tablespoons reserved fat in a small skillet over medium. Reserve remaining fat for another use. Add flour to fat in skillet; cook, whisking constantly, until mixture is golden brown, 2 to 3 minutes. Gradually add reserved 1 1/4 cups pan juices, whisking constantly, until gravy is smooth. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat; whisk in Worcestershire sauce, or season with salt to taste. Serve gravy alongside goose legs.

建议配对

Earthy Austrian red: 2018 Moric Blaufränkisch

Note

Find frozen goose legs online atschiltzfoods.com.

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