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

ingredients - info pgoose legs bouquet garni onions garlic carrots

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.