Braised goose legs with anise-mandarin sauce

Braised goose legs with anise-mandarin sauce

Based on 7 ratings

"Ever since I can remember, my family spends Christmas at my aunt’s and uncle’s house, and every year our communally unchallenged highlight is Christmas Eve dinner: The traditional roast goose with potato dumplings and kale. Parts of the family (myself included) don't dare eat a bite for the whole day so we’re able to eat even more in the evening. This year, I'm organizing a pre-Christmas dinner with friends and will try a modern variation of my beloved Christmas dish, but instead of roast goose, I'll prepare goose legs and refine the sauce with mandarins, anise, and Pernod."

Difficulty

Easy 👌
30
min.
Preparation
130
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
goose legs
4
mandarins
1 tsp
pepper
1 tsp
ground coriander
½ tsp
fennel seed
½ tsp
ground star anise
200 ml
goose stock
1 tsp
sugar
2 tbsp
mandarin jam
2 tbsp
Pernod
1 tsp
starch
3 tbsp
water
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

paper towels, cutting board, knife, 1 large ovenproof pot with lid, 2 tongs, oven, ladle, 1 sieve, 1 saucepan (small), whisk

How-To Videos

how-to-thicken-a-sauce

How to thicken a sauce

how-to-strain

How to strain

Nutrition per serving

Cal964
Protein65 g
Fat58 g
Carb36 g
  • Step 1/5

    Wash and pat dry goose legs. Season with salt. Halve and juice mandarins, and set aside. In a large ovenproof pot with lid, heat vegetable oil over medium-high heat. Transfer goose legs to the pot, skin-side down, and sear for approx. 5 - 7 min., then turn over and fry for approx. 5 - 7 min. more.
    • 2 goose legs
    • 4 mandarins
    • salt
    • vegetable oil (for frying)
    • paper towels
    • cutting board
    • knife
    • 1 large ovenproof pot with lid
    • tongs

    Wash and pat dry goose legs. Season with salt. Halve and juice mandarins, and set aside. In a large ovenproof pot with lid, heat vegetable oil over medium-high heat. Transfer goose legs to the pot, skin-side down, and sear for approx. 5 - 7 min., then turn over and fry for approx. 5 - 7 min. more.

  • Step 2/5

    Meanwhile, preheat oven to 140°C/280°F. Add pepper, ground coriander, fennel seeds, and ground star anise to the pot with the goose legs and fry for approx. 30 sec.
    • 1 tsp pepper
    • 1 tsp ground coriander
    • ½ tsp fennel seed
    • ½ tsp ground star anise
    • oven

    Meanwhile, preheat oven to 140°C/280°F. Add pepper, ground coriander, fennel seeds, and ground star anise to the pot with the goose legs and fry for approx. 30 sec.

  • Step 3/5

    Deglaze with goose stock and mandarin juice, then add sugar. Cover pot and transfer to the preheated oven. Braise for approx. 2 hrs. at 140°C/280°F, basting the legs with the juices every 15 – 20 min.
    • 200 ml goose stock
    • 1 tsp sugar
    • ladle

    Deglaze with goose stock and mandarin juice, then add sugar. Cover pot and transfer to the preheated oven. Braise for approx. 2 hrs. at 140°C/280°F, basting the legs with the juices every 15 – 20 min.

  • Step 4/5

    After 2 hrs., remove pot from the oven and increase temperature to 220°C/425°F. Remove goose legs from the pot, strain pan juices into a small saucepan, and put goose legs back into the pot. Transfer the pot back to the oven and roast goose legs for approx. 10 min., or until the skin is crispy.
    • tongs
    • 1 sieve
    • 1 saucepan (small)

    After 2 hrs., remove pot from the oven and increase temperature to 220°C/425°F. Remove goose legs from the pot, strain pan juices into a small saucepan, and put goose legs back into the pot. Transfer the pot back to the oven and roast goose legs for approx. 10 min., or until the skin is crispy.

  • Step 5/5

    In the meantime, heat pan juices in the saucepan over medium-high heat. Stir in mandarin jam and Pernod, and let reduce until desired consistency. If needed, stir together starch with water and add to the sauce to thicken. Season to taste with salt and pepper. Remove goose legs with the oven and serve with anise-mandarin sauce. Enjoy!
    • 2 tbsp mandarin jam
    • 2 tbsp Pernod
    • 1 tsp starch
    • 3 tbsp water
    • salt
    • pepper
    • whisk

    In the meantime, heat pan juices in the saucepan over medium-high heat. Stir in mandarin jam and Pernod, and let reduce until desired consistency. If needed, stir together starch with water and add to the sauce to thicken. Season to taste with salt and pepper. Remove goose legs with the oven and serve with anise-mandarin sauce. Enjoy!

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