Goose leg with millet porridge
2 servings
90 minutes
Goose leg with millet porridge is a dish that embodies Russian gastronomic traditions. It combines tender goose meat marinated in apple juice, aromatic millet porridge, and rich lingonberry sauce. The goose leg is roasted in its own fat, making it juicy and tender. The millet soaked in butter and chicken broth acquires a pleasant texture, while the sweet-sour taste of lingonberries adds brightness to the dish. Goose meat pâté wrapped in carrot slices harmoniously complements the composition. Serving with greens, cracklings, and fresh berries makes the dish not only tasty but also aesthetic. This culinary masterpiece is perfect for a festive dinner, allowing one to feel the spirit of traditional Russian cuisine and enjoy the depth of flavors.
1
Preparing the goose leg: trim excess fat/skin (do not discard). Make shallow cuts on the skin of the leg. Prepare the marinade: mix apple juice, apple cider vinegar, honey, chopped garlic, and salt. Place the leg in the marinade and leave it in the refrigerator to marinate for one day (at least 12 hours).
- Freshly squeezed apple juice: 100 ml
- Apple cider vinegar: 10 g
- Honey: 15 g
- Finely chopped garlic: 6 g
- Salt: 3 g
- Goose leg: 300 g
2
From fat/skin that was cut off, we make cracklings (cut into cubes, place in a hot pan, fry until crackling state, transfer to a paper towel, and do not pour out the remaining melted fat in the pan). Then, when the leg is marinated, we drain the marinade, place it on parchment paper, drizzle with melted goose fat, and wrap it in a well-sealed envelope, sending it to a preheated oven at 160 degrees for 1 hour.
- Goose leg: 300 g
3
We are preparing porridge. In a heated saucepan, add part of the butter, then add finely chopped shallots and sauté for 2 minutes while stirring constantly. Next, add millet and sauté for another minute. Pour in some chicken broth and cook on low heat while stirring occasionally and adding more broth. Cook until the millet is al dente; there should be almost no broth left in the porridge. Season with salt to taste; you can also add finely chopped parsley.
- Butter: 30 g
- Shallots: 15 g
- Millet: 30 g
- Chicken broth: 150 ml
- Salt: 3 g
- Green: 3 g
4
Preparing the sauce: place fresh or frozen lingonberries in a saucepan, add honey, bring to a boil, then strain through a sieve.
- Cowberry: 50 g
- Honey: 15 g
5
Preparing pâté: slice the carrot thinly lengthwise and boil them in salted water. When the goose leg is ready, cut off the thigh (leave the drumstick for serving) and separate the meat from the bone, chop it finely, add a bit of mustard and the remaining butter, salt and pepper to taste, and mix everything into a homogeneous mass. Wrap the finished pâté in boiled carrot slices.
- Carrot: 20 g
- Goose leg: 300 g
- Mustard: 10 g
- Butter: 30 g
- Salt: 3 g
6
We serve: spread the hot sauce on the plate, add the porridge, place the cooked goose leg on top, next to it the carrot rolls, cracklings, fresh berries, and greens.
- Cowberry: 50 g
- Millet: 30 g
- Goose leg: 300 g
- Carrot: 20 g
- Fresh berries: 10 g
- Green: 3 g