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
Ingredients
- 4 goose legs
- 200 g shallots peeled
- 6 whole cloves garlic peeled
-
1
tablespoon
ras el hanout
- 400 ml 1/2 quart vegetable stock
- 1 tablespoon clear honey
- Juice 1 lemon or lime
- 4 small firm clementines , peeled
- 2 tbsp toasted sesame seeds
Instructions
-
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.