Goose Legs

Goose legs are juicy and flavourful cuts of poultry that are a favourite ingredient in traditional Central European, German and French cuisine. The meat is dark, fairly fatty and incredibly tender when prepared correctly. They are most commonly slow-roasted in the oven, where they develop a crispy skin and fall-off-the-bone tenderness. They are also ideal for confit, slow cooking in their own fat ensures exceptional juiciness and extended shelf life. Goose legs pair beautifully with classic sides such as dumplings, braised cabbage or roasted potatoes. They are especially popular during the autumn and winter months, when geese are at their most flavourful.