Tender, slow cooked wild goose legs glazed with tangy wild grape butter sauce
Course: Main Course
Keyword: Wild Goose Legs, Wild grape
2legs of wild goose confit
1tablespoonwild grape reductionrecipe here
1/4cupchicken stockvegetable stock, or water
Kosher salt and fresh ground black pepperto taste
1tablespoonrendered goose fatpreferably from the carcass or cooking oil
Preheat the oven to 300. In an 8-10 inch saute pan, heat the lard until lightly smoking. Pat the goose legs dry with a paper towel, the drier they are, the easier they'll be to sear. Put the legs of goose confit in the pan, skin side down, then put the pan in the oven just to heat through, about 10 minutes.
Remove the pan from the oven and put in on the burner on medium heat. Carefully use a spatula to release the legs from the pan without damaging the skin, which should release after a second on the heat, revealing golden brown skin. Pour the oil from the pan and discard. Deglaze the pan with the stock, then add the grape juice reduction.
Cook on medium heat, spooning the sauce over the goose legs to glaze them. If needed, reduce the heat to low to give you more control. Whisk in the tablespoon of butter to lighten the sauce and tame the sourness. If the sauce is too reduced and threatens to break, add a few tablespoons of cold water, whisk and keep reducing slowly, basting the legs as often as possible.
At the end, I like to turn the heat off the pan and just keep spooning, spooning, spooning the sauce over the legs to get as much of a coating on them as possible. When legs are glazed and looking like lacquered, purple jewels, serve immediately.
For the vegetable garnish, things that have a little natural sweetness are going to be the best: squash, roasted onions, roasted root vegetables, etc.