Braised goose

Description

The dish is prepared without unnecessary complications. The finished dish can be stored well in the refrigerator for up to a week, although it will naturally become thicker as the barley continues to absorb liquid. The finished dish can also be portioned and frozen. The finished dish is ready to be served.

Instructions

1. 1

   Step 1

   Rinse the pearl barley in advance and soak it in cold water for 2-3 hours.

2. 2

   Step 2

   Trim excess fat from the goose legs, rinse them thoroughly, and pat dry.

3. 3

   Step 3

   In a duck roaster over medium heat, warm the duck fat, then add the goose legs. Sear until browned, season with salt, then transfer to a plate and set aside for now.

4. 4

   Step 4

   Peel, rinse, and chop all the vegetables: cut the onion and celery root into medium cubes, slice the mushrooms into medium pieces, and cut the carrots into small slices.

5. 5

   Step 5

   Place the onion and mushrooms into the roasting pan with the remaining fat, increase the heat to high, stir, and sauté for 6–8 minutes until the onion begins to brown.

6. 6

   Step 6

   Add marjoram, return the seared goose legs to the casserole, pour in the broth, bring to a boil, cover with a lid, and simmer for 2 to 3 hours, until the meat is tender. If fat begins to accumulate on the surface, skim it off.

7. 7

   Step 7

   When the goose legs become tender, remove them, let them cool slightly, then separate the meat from the bones.

8. 8

   Step 8

   Return the meat to the casserole, add the rinsed barley, carrots, and celery root, mix well and cook for about 30 minutes, until the barley and celery are tender. Season with salt to taste.

9. 9

   Step 9

   Serve the dish hot, sprinkled with black pepper and garnished with dill. Serve sour cream separately.