Roast Goose Legs with Oranges and Onions
large Goose thighs
- 4 seeds
- 1 stalk
- 2 tablespoons
- 4 tablespoons
- 2 pieces
- 1 tablespoon
Rinse the goose legs and pat dry. Bring 1 liter (approximately 4 cups) water to a boil with a pinch of salt and the spices. Add the goose legs. Peel 1 onion and cut into small pieces. Rinse the leek and carrot and cut into small pieces. Add to the goose legs. Cover and simmer for about 1 hour 30 minutes over medium heat.
Rinse the raisins in warm water, drain then soak in the sherry for about 30 minutes. Remove the goose legs from the stock and drain well. Arrange in a roasting pan, brush with salted water and roast in a preheated oven at 200°C (approximately 400°F) for about 30 minutes, until the skin is crispy.
Strain the stock through a sieve and remove any excess fat. Transfer to a clean saucepan and bring to a boil over high heat. Boil down until 1/2 the original volume. Peel the remaining onions and cut into wedges. Peel the oranges with a sharp knife, removing all of the pith. Cut the flesh into segments and squeeze the juice out of the remaining flesh.
Melt the butter in a large frying pan and sweat the onions until soft. Add the raisins with the sherry and the oranges. Season with salt, pepper and cinnamon. Add the goose legs and season again with salt and pepper. Serve with the pan sauce and roasted potatoes, if desired.