if you keep your goose legs and don't just breast them out, have you ever wondered what to do with that super lean tough bit of meat? like it's enough that you feel bad wasting it, but once it is cooked it doesn't always feel worth the chewing effort...
Last summer I was back east and made a point to eat at the restaurant Antler. For those not familiar, it is run by Micheal Hunter, and he is the guy that butchered a venison hind quarter in front of all the vegan protestors. His restaurant serves exclusively "wild" game. Farm raised in Canada of course, but you won't find any chicken on the menu. It was a delight.
The best dish (well it was a tie for me with the elk tar tare), was the sweet n' spicy duck wings. Luckily the server spilled the beans and let us know what the process was - 24hour sous-vide, then roasted, then deep fried, then sauced up. fancy. So this is my rendition of Antler's sweet n' spicy duck wings, but with goose legs. They turned out to be so amazing and delicious I was accused of not shooting enough geese by my wife.
For prep - i just split the drumstick off the thigh of two skinned out goose legs. Thinking chicken wing sort of sized. On one i did the remove the tendons trick with the foot, but turned out to be unnecessary, so you can skip that step.
Steps:
1. in a vacuum bag put in the goose legs, a knob of butter, ginger, garlic, soy sauce, pepper, and some maple syrup. seal and put in your sous-vide. or in my case, poor man's sous-vide, my slow cooker on "keep warm" filled with water. it hovered around 170-180 degrees F the whole time. perfect.
2. let the goose legs cook for a while. I left mine in for 5-6 hours, but you could leave them a bit longer if needed. this is probably about the sweet spot.
3. take out the goose and prep a batter. i did mine tempura style, just wanting it to be a thin crispy coating. 50/50 flour and corn starch, with water until its thinner than a crepe batter.
4. coat and deep fry the legs until the batter is golden brown. remember, the legs are cooked, this is just for the crispy factor.
5. meanwhile, in another pan prep your sweet 'n spicy sauce: I used buck wheat honey, butter, cayenne pepper, smoked paprika, and a water/corn starch mix to sauce it all up.
6. after your legs come out of the oil (1-2 min), let them drain. then coat in the sauce.
7. serve with garnish, and wait for complaints of not making enough.
I will be saving all my goose legs in the future for this to do a bigger batch. this will work well with grouse legs too, and of course duck wings.
You could substitute this Asian style recipe for your favourite chicken marinade (sous-vide step) and chicken wing sauce as well.
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Originally Posted by Imdone
Re: the BEST goose legs
Re: the BEST goose legs
