This is a Hungarian recipe typical of the Jewish tradition which is typically made with goose meat, but in this case I used a wild goose that a hunter gave me.

It is a very rich dish, that requires some time to prepare it, but it’s really good and it’s perfect on a Sunday for example. Usually it is prepared in November, during the days of Saint Martin feast.

Richer versions might use also the foie gras.

While I suggest to keep the breast for other recipes.

Personally I like to do it with barley, which is also traditional but most of the times you will probably see it made with rice. It’s up to everyone’s choice.

INGREDIENTS (2 people):

  • 1 goose (except the breast), also with liver, heart and gizzard if possible
  • goose fat, enough to cover completely the legs
  • 160 g pearled barley (previously soaked in water)
  • 1 glass of dry white wine
  • onion, carrot, celery
  • 15 g of dried porcini mushrooms (optional)
  • saffron
  • parsley
  • black pepper
  • salt
  1. First of all remove the legs from the goose, and prepare a stock with the whole carcass (also the gizzard if you have it), adding onion, carrot, celery. When the soup is ready, filter it and carefully remove all the meat from the bones, we’ll use it for the recipe.
  2. Then heat the goose fat in a high pot, and when it’s hot add the legs. They must be completely covered. We have to cook it confit at around 90-95 °C (I suggest to use a thermometer). A normal goose will be ready in about 1 hour and half, a wild goose can take over 3 hours, even 4.
  3. Before starting with the barley, take a cup of warm soup and put the saffron inside, at least 30 minutes. And for the same time soak also the dried porcini in some warm water.
  4. Take a pot, heat it at high flame with some goose fat, and add the barley to toast for a couple of minutes (like for a risotto), then add the white wine and let it reduce. Then start adding the filtered goose stock. Keep adding stock until the barley is cooked, like for a risotto, the same. Add also the stock with the saffron, the porcini (squeezed from the water), and all the meat you have previously removed from the bones. And also the heart and liver cut into pieces if you have them.
  5. When the barley is cooked, serve it in a dish, add the goose leg on the top, and sprinkle some freshly chopped parsley (or chives if you prefer).
  6. Enjoy.


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