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Roasted Goose Legs with Cherry Glaze Recipe

4.8 from 132 reviews
  • Author: Emily
  • Prep Time: 60 minutes (including 8 hours refrigeration to dry skin)
  • Cook Time: 1 hour 25 minutes
  • Total Time: 9 hours 25 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: European

Description

This Roasted Goose Legs recipe features tender young goose leg quarters paired with a tangy sour cherry glaze and rich homemade gravy. The goose legs are dry-aged in the refrigerator to crisp the skin, then roasted with aromatic vegetables and thyme, basted frequently with savory pan juices. A luscious sour cherry glaze adds a perfectly balanced sweet-tart finish before a final broil creates a beautiful lacquered, dark mahogany skin. The dish is accompanied by a velvety gravy made from the pan drippings, thickened with a browned roux and subtly enhanced with Worcestershire sauce. It’s a refined yet approachable centerpiece perfect for special occasions or an elegant dinner.

Ingredients

Scale

Goose Legs and Seasoning

  • 4 young goose leg quarters (about 1 1/4 lb. each), thawed if frozen
  • 4 teaspoons fine sea salt, plus more to taste
  • 2 teaspoons black pepper

Sour Cherry Glaze

  • 1/4 cup sour cherry spread (such as Divina)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard

Vegetables and Aromatics

  • 2 small yellow onions, cut into 1/2-inch-thick rings
  • 1 medium carrot, roughly chopped (about 1/2 cup)
  • 2 (6-inch) thyme sprigs
  • 1 cup water
  • 1 cup chicken stock, plus more if needed

Gravy

  • 2 tablespoons all-purpose flour
  • 0.75 teaspoon Worcestershire sauce (optional)

Instructions

  1. Dry the Goose Legs: Pat the goose legs dry with paper towels and arrange skin side up on a large rimmed baking sheet. Refrigerate uncovered for at least 8 hours or up to 24 hours to dry out the skin, which helps achieve a crispy texture during roasting.
  2. Season the Legs: Remove the legs from the refrigerator and sprinkle evenly with 4 teaspoons fine sea salt and 2 teaspoons black pepper. Let them stand at room temperature for 1 hour to allow the seasoning to penetrate and for even roasting.
  3. Prepare the Sour Cherry Glaze: In a small saucepan, combine 1/4 cup sour cherry spread, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard. Cook over low heat, stirring occasionally for 2 to 3 minutes until well combined. Strain the glaze through a fine-mesh sieve to remove solids and set aside.
  4. Roast Initial Leg and Vegetables: Preheat oven to 350°F (177°C) with a rack positioned 10 inches from the top. Spread the sliced onions, chopped carrot, and thyme sprigs evenly on a large rimmed baking sheet, then pour in 1 cup water. Place the goose legs skin side up on top of the vegetables. Roast for about 45 minutes, until the skin begins to render fat and brown.
  5. Remove Legs and Separate Juices: Take the baking sheet out of the oven and transfer the goose legs to a large platter. Carefully pour the pan juices and fat into a heatproof liquid measuring cup or fat separator, leaving the vegetables on the baking sheet. Set juices and fat aside separately.
  6. Roast Again with Stock and Baste: Return the legs skin side up to the vegetable layer on the baking sheet. Pour in 1 cup chicken stock and place back into the oven at 350°F. Roast for 20 minutes, occasionally basting the legs with the pan juices to keep them moist.
  7. Separate Fat and Pan Juices: Skim or separate the fat from the reserved pan juices in the measuring cup. Set aside fat and pan juices for later use.
  8. Glaze and Final Roast: Brush the skin side of each goose leg with the sour cherry glaze prepared earlier. Continue roasting at 350°F for 15 to 20 minutes until a meat thermometer inserted into the thickest portion reads 170°F.
  9. Broil for Crisp Skin: Turn on the broiler to high. Broil the goose legs for 3 to 6 minutes until the skin is a dark mahogany color and lacquered, and the internal temperature reaches 180°F. Remove and transfer the legs to a platter, loosely cover with foil to keep warm.
  10. Strain Vegetable Mixture: Pour the vegetable mixture from the baking sheet through a fine mesh strainer into a large heatproof measuring cup, discarding solids. Separate the fat from the strained pan juices and combine with previously reserved fat. Add pan juices to the reserved pan juices. Add chicken stock as needed to reach 1 1/4 cups of liquid total.
  11. Make the Gravy: Heat 2 tablespoons of the reserved fat in a small skillet over medium heat. Add 2 tablespoons all-purpose flour and cook, whisking constantly, until mixture turns golden brown, about 2 to 3 minutes. Gradually whisk in the 1 1/4 cups pan juices until smooth. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in 0.75 teaspoon Worcestershire sauce or season with salt to taste.
  12. Serve: Serve the roasted goose legs hot alongside the rich sour cherry glaze and the homemade gravy for a deliciously comforting meal.

Notes

  • Drying the goose legs uncovered in the refrigerator for several hours helps render the fat and crisps the skin for a more appealing texture.
  • This recipe uses sour cherry spread for a balanced sweet and tart glaze that complements the rich flavor of the goose.
  • If you cannot find sour cherry spread, a mixture of cherry preserves and a splash of lemon juice can be substituted.
  • Using a fat separator helps reduce the fat content in the gravy, making it smoother and less greasy.
  • Letting the legs rest loosely covered after broiling allows juices to redistribute, keeping the meat moist.
  • The cooking times given are approximate; always check the internal temperature with a meat thermometer for best results.

Nutrition

  • Serving Size: 1 leg quarter
  • Calories: 144 kcal
  • Sugar: 3 g
  • Sodium: 1523 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 10 g
  • Cholesterol: 31 mg

Find it online: https://emilyquickdinners.com/roasted-goose-legs-with-cherry-glaze-recipe/