Braised goose legs with anise-mandarin sauce

Step 1/5

• 2 goose legs
• 4 mandarins
• salt
• vegetable oil (for frying)

• paper towels
• cutting board
• knife
• 1 large ovenproof pot with lid
• tongs

Wash and pat dry goose legs. Season with salt. Halve and juice mandarins, and set aside. In a large ovenproof pot with lid, heat vegetable oil over medium-high heat. Transfer goose legs to the pot, skin-side down, and sear for approx. 5 - 7 min., then turn over and fry for approx. 5 - 7 min. more.

Step 2/5

• 1 tsp pepper
• 1 tsp ground coriander
• ½ tsp fennel seed
• ½ tsp ground star anise

• oven

Meanwhile, preheat oven to 140°C/280°F. Add pepper, ground coriander, fennel seeds, and ground star anise to the pot with the goose legs and fry for approx. 30 sec.

Step 3/5

• 200 ml goose stock
• 1 tsp sugar

• ladle

Deglaze with goose stock and mandarin juice, then add sugar. Cover pot and transfer to the preheated oven. Braise for approx. 2 hrs. at 140°C/280°F, basting the legs with the juices every 15 – 20 min.

Step 4/5

• tongs
• 1 sieve
• 1 saucepan (small)

After 2 hrs., remove pot from the oven and increase temperature to 220°C/425°F. Remove goose legs from the pot, strain pan juices into a small saucepan, and put goose legs back into the pot. Transfer the pot back to the oven and roast goose legs for approx. 10 min., or until the skin is crispy.

Step 5/5

• 2 tbsp mandarin jam
• 2 tbsp Pernod
• 1 tsp starch
• 3 tbsp water
• salt
• pepper

• whisk

In the meantime, heat pan juices in the saucepan over medium-high heat. Stir in mandarin jam and Pernod, and let reduce until desired consistency. If needed, stir together starch with water and add to the sauce to thicken. Season to taste with salt and pepper. Remove goose legs with the oven and serve with anise-mandarin sauce. Enjoy!

Enjoy your meal!