Brown the pan-ready goose legs all around in some goose fat.
Peel a full bulb of garlic and crush the cloves. Peel a few thick
carrots and cut them into coarse pieces.
Fry a few coarsely chopped onions in some goose fat. Make a
bouquet garni of parsley stalks, thyme, rosemary and bay
leaves.
Spoon the onions, garlic cloves, carrots and bouquet garni into
a deep casserole dish. Add the goose legs and pour in poultry
stock until everything is submerged. Season with ground
pepper, salt and a few cloves.
goose in the manner of Visé
cloves
pepper and salt
goose fat
flowing flour
poultry stock
cream
Visé is a border town between Liège and Maastricht. It has
a very eventful history. During the First World War it was
completely destroyed by the Germans. Now it is without
competition the Belgian capital of the goose. This recipe
is a real regional dish. I have found few deviant methods
of preparation for this culinary monument.
Place half-covered over medium-high heat and simmer for an
hour and a half to 2 hours until the meat is tender.
Remove the goose legs from the broth and set aside warm.
Strain the broth. Make a roux of plain flour and goose fat. Add
hot stock and full cream spoon by spoon to make a smooth,
thick sauce.
Serve with a mixed salad and fries or croquettes.
Brown the pan-ready goose legs all around in
some goose fat. Peel a full bulb of garlic and
crush the cloves. Peel a few thick carrots and
cut them into coarse pieces.
Fry a few coarsely chopped onions in some
goose fat. Make a bouquet garni of parsley
stalks, thyme, rosemary and bay leaves.
Spoon the onions, garlic cloves, carrots and
bouquet garni into a deep casserole dish. Add
the goose legs and pour in poultry stock until
everything is submerged. Season with ground
pepper, salt and a few cloves.
young ready-to-
cook goose
bouquet garni
onions
clove
bulb garlic
15 cloves of garlic
250 g of carrots
Visé is a border town between Liège and
Maastricht. It has a very eventful history.
During the First World War it was
completely destroyed by the Germans. Now
it is without competition the Belgian capital
of the goose. This recipe is a real regional
dish. I have found few deviant methods of
preparation for this culinary monument.
Place half-covered over medium-high heat
and simmer for an hour and a half to 2 hours
until the meat is tender.
Remove the goose legs from the broth and set
aside warm. Strain the broth. Make a roux of
plain flour and goose fat. Add hot stock and
full cream spoon by spoon to make a smooth,
thick sauce.
Serve with a mixed salad and fries or
croquettes.
goose in
the manner of Visé
taste and tradition
