Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Roast goose legs with crispy skin, served with braised cabbage and potatoes
Roast goose legs baked to a crisp, with braised cabbage and golden roast potatoes

Roast goose legs

Author: Flavelo
Recipes Main Courses
Preparing goose legs is a marathon, not a sprint. The thick layer of fat under the skin needs time to render; this process makes the fibres tender. If rushed, the meat remains chewy and the fat heavy. The reward for patience is butter-soft meat roasted in its own fat and skin that crunches like crisps.
🕒 Prep Time 15 mins
🍳 Cook Time 2 hrs 20 mins
⌛ Total Time 2 hrs 35 mins
🍽️ Servings 5 servings
🔥 Calories 850 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep roasting tin
  • Aluminium foil
  • Frying pan (for searing)

Instructions

1 ✓

Clean the legs and rub thoroughly with salt, pepper, and crushed garlic.

Tip: Rub salt under the skin directly onto the meat so flavours penetrate deep.
2 ✓

Heat a little oil in a pan and sear the legs until they form a crust.

Tip: This searing (Maillard reaction) gives the meat its characteristic roasted flavour which steaming alone cannot achieve.
3 ✓

Place legs in a roasting tin, sprinkle with caraway seeds, and pour water underneath.

Tip: The steam helps soften fibres in the first phase of roasting, preventing drying out.
4 ✓

Cover with foil and roast at 160°C for approx. 2 hours.

Tip: Low heat allows collagen (gristly parts) to gelatinise, making the meat tender.
5 ✓

Remove foil, increase heat to 200°C, and roast the skin until crispy (approx. 20 mins).

Tip: High heat at the end evaporates remaining water in the skin, making it truly crunchy.

Recipe FAQ

Why is the meat tough?
Likely not roasted long enough, or heat was too high, causing fibres to contract. Goose needs slow, gentle heat.
What to do with all the fat?
Never throw it away! Strain it and use for cooking or on bread – it's liquid gold.

Ingredients

  • 4 whole Goose legs
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 4 cloves Garlic
  • 1 tsp Caraway seeds
  • 2 tbsp Oil
  • 200 ml Water