Goose Leg with Millet Porridge

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Goose Leg with Millet Porridge

Ingredients

Apple Cider Vinegar - 0.4 oz
Minced garlic - 0.2 oz
Millet - 1.1 oz
Shallot - 0.5 oz
Salt - 0.1 oz
Butter - 1.1 oz
Chicken Broth - 5 fl oz
Carrot - 0.7 oz
Lingonberry - 1.8 oz
Honey - 0.5 oz
Herbs - 0.1 oz
Mustard Greens - 0.4 oz
Fresh Berries - 0.4 oz
Clear Apple Juice - 3 fl oz
Goose Leg - 10.6 oz

Step by Step guide

Step 1

Prepare the goose leg: trim excess fat/skin (do not discard). Make shallow cuts in the skin of the leg. Prepare the marinade: mix apple juice, apple cider vinegar, honey, minced garlic, and salt. Place the leg in the marinade and refrigerate for one day (at least 12 hours).

Step 2

From the fat/skin that was trimmed, make cracklings (cut into cubes, place in a hot pan, fry until crispy, transfer to a paper towel, and do not discard the remaining rendered fat in the pan). After the leg has marinated, drain the marinade, place it on parchment paper, drizzle with rendered goose fat, wrap it tightly in an envelope, and send it to a preheated oven at 320°F for 1 hour.

Step 3

Prepare the porridge. In a heated saucepan, add part of the butter, add minced shallot, sauté for 2 minutes, stirring constantly, then add the millet and sauté for another minute, pour in part of the chicken broth, cook on low heat, 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, and you can add minced parsley.

Step 4

Prepare the sauce: place fresh or frozen lingonberries in a saucepan, add honey, bring to a boil, then strain through a sieve.

Step 5

Prepare the 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 finely, add a bit of mustard and the remaining butter, season with salt and pepper to taste, and mix everything into a homogeneous mass. Wrap the finished pâté in the boiled carrot slices.

Step 6

Serve: spread the hot sauce on a plate, place the porridge, then the cooked goose leg on top, alongside carrot rolls, cracklings, fresh berries, and herbs.