Roasted Goose Legs with Cherry Glaze Recipe

If you’re looking for a show-stopping dish that’s both elegant and surprisingly manageable, you absolutely have to try this Roasted Goose Legs with Cherry Glaze Recipe. I love this recipe because the rich, crispy goose pairs perfectly with the tangy-sweet cherry glaze, and the rustic onion and carrot base adds incredible depth—trust me, every single time I make it, my family goes crazy for the complex flavors. Stick with me, and I’ll walk you through all the little tricks that make this recipe a total home-run.

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Ingredients You’ll Need

Each ingredient in this Roasted Goose Legs with Cherry Glaze Recipe plays a key role in building layers of flavor—from the freshness of thyme to the tart pop of sour cherry spread. When shopping, I like to choose young goose legs if possible for tenderness and always go for good-quality chicken stock to boost the sauce.

• Goose leg quarters: Young legs work best for tenderness; make sure they’re fully thawed if frozen.
• Fine sea salt: I use fine sea salt because it seasons evenly without clumping.
• Black pepper: Freshly cracked gives a nice bite and aroma.
• Sour cherry spread: This is the star of the glaze—look for authentic, tart varieties like Divina.
• Red wine vinegar: Adds acidity to balance the sweetness of the cherries.
• Dijon mustard: I love how this adds a subtle tang and depth to the glaze.
• Yellow onions: Cut into thick rings—these roast beautifully and infuse flavor into the pan juices.
• Carrot: Adds natural sweetness and body to the roasting base.
• Thyme sprigs: Fresh thyme adds an earthy aroma that complements the goose.
• Water: For roasting vegetables and keeping the pan moist initially.
• Chicken stock: Essential for rich roasting liquid and gravy; homemade or good store-bought works great.
• All-purpose flour: Helps thicken the gravy to the perfect consistency.
• Worcestershire sauce (optional): I add this for an umami boost in the gravy—it’s a subtle game changer.

Variations

I love making this recipe as is, but I often tweak it depending on the season or what’s in my pantry. Feel free to personalize—it’s really forgiving and still comes out great!

• Cherry glaze alternative: I’ve swapped sour cherry spread for fresh or frozen tart cherries simmered down with honey and balsamic vinegar—delicious and fresh.
• Herb swap: Instead of thyme, rosemary or sage can add a different aromatic twist that works beautifully with goose.
• Diet-friendly: For a lower-fat version, I trim excess fat carefully and skip the Worcestershire sauce, using a splash of soy sauce for the gravy instead.
• Spicy kick: A pinch of crushed red pepper flakes mixed in the glaze gives a nice unexpected warmth.

How to Make Roasted Goose Legs with Cherry Glaze Recipe

Step 1: Dry Out the Skin for Crispy Perfection

Start by patting the goose legs dry and placing them skin-side up on a rimmed baking sheet. Then, here’s the trick: refrigerate them uncovered for at least 8 hours, up to 24 if you have the time. This overnight drying step helps to really dry out the skin so that it gets wonderfully crisp when roasting. I discovered this works better than any oil or butter trick I had tried before—your patience totally pays off!

Step 2: Season and Let Them Breathe

Remove the legs from the fridge and sprinkle them evenly with fine sea salt and black pepper. Then let them rest at room temperature for about an hour—this helps the meat relax and the seasoning to penetrate. Trust me, this little resting step makes a big difference in flavor and texture.

Step 3: Make the Sour Cherry Glaze

While the legs are resting, whisk together the sour cherry spread, red wine vinegar, and Dijon mustard in a small saucepan over low heat. Stir gently for 2-3 minutes until it’s well combined and glossy. Then strain through a fine mesh to get a smooth glaze. This glaze is the magical combo that brings brightness and a bit of tang to counter the richness of the goose.

Step 4: Roast Goose Legs on a Bed of Veggies

Arrange the onion rings, chopped carrots, and thyme sprigs evenly on a large baking sheet, then pour in water. Place the goose legs skin side up over the veggies, spacing them well. Roast at 350°F for about 45 minutes until the skin starts to render fat and turn a golden brown. This method steams the veggies gently and infuses the pan juices, which really ups the depth of your gravy later.

Step 5: Baste and Continue Roasting

Carefully remove the goose legs, pour the pan juices and fat into a heatproof container, and return the legs back on top of the veggies. Pour chicken stock into the pan and roast for an additional 20 minutes, basting occasionally. I like to do this to keep the legs juicy and to build flavor in the roasting pan liquid. It’s a nice extra step that pays off big time.

Step 6: Glaze and Broil for Gorgeous Lacquered Skin

Brush the skin side of each goose leg with the cherry glaze and continue roasting until the meat reaches 170°F, about 15-20 minutes. Then, crank your broiler on high and broil the legs for 3-6 minutes until the skin is a dark mahogany and perfectly lacquered. Keep a close eye to avoid burning—this part adds beautiful color and a sticky sweet finish that’s irresistible!

Step 7: Make the Rich Cherry Gravy

Strain the roasted vegetables out of the pan juices and separate the fat. Use some of the reserved fat to make a golden brown roux with flour in a small skillet, then whisk in the pan juices and chicken stock until smooth and thickened. Finish with a splash of Worcestershire sauce or a pinch of salt—this gravy is the perfect savory complement to the glazed goose legs.

How to Serve Roasted Goose Legs with Cherry Glaze Recipe

Garnishes

I like to finish the dish with a sprinkle of fresh thyme leaves or chopped flat-leaf parsley to brighten the plate and add a pop of fresh color. Sometimes a few whole fresh sour cherries or a light drizzle of extra cherry glaze on the side looks gorgeous and lets guests add more sweetness if they want.

Side Dishes

My go-to sides for this Roasted Goose Legs with Cherry Glaze Recipe are creamy mashed potatoes or buttery spaetzle to soak up that luscious gravy. Roasted Brussels sprouts or sautéed green beans add a nice crunch and fresh contrast to the rich meat and sauce.

Creative Ways to Present

For special occasions, I like to serve the goose legs on a large rustic wooden board surrounded by piles of roasted root vegetables and dollops of cherry glaze. It makes for a warm, inviting centerpiece, and everyone loves digging in family-style, sharing stories over great food.

Make Ahead and Storage

Storing Leftovers

Leftover goose legs keep really well when wrapped tightly and stored in the fridge for up to 3 days. I usually transfer any extra gravy to a separate container so it stays fresh and reheat both separately for best texture.

Freezing

I’ve frozen cooked goose legs successfully by wrapping them tightly in foil and plastic wrap, then placing them in a freezer-safe bag. Frozen, they keep well for up to 2 months—just thaw slowly overnight in the fridge before reheating.

Reheating

To reheat, I pop the legs in a 325°F oven uncovered for about 15-20 minutes until warmed through to keep the skin from getting soggy. Warm the gravy gently on the stove and pour over when serving — it almost tastes freshly made again!

FAQs

Final Thoughts

This Roasted Goose Legs with Cherry Glaze Recipe has become a favorite in my kitchen because it takes the sometimes intimidating whole goose dinner and transforms it into a manageable, deeply satisfying feast. If you want to impress without the stress, give this a try—I promise you’ll love the rich flavors, crispy skin, and that luscious sauce. Next time I serve it, I’ll be thinking of you, hoping you enjoy it as much as we do!

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