Spanish Shredded Goose with Lemon
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
4 people
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Calories
716 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Shredded Goose with Lemon
Description
This recipe begins by browning goose legs in duck fat or olive oil, seasoning with salt. The legs are then simmered with peeled whole garlic cloves, freshly squeezed lemon juice, chicken or duck broth, and dry sherry in a covered pot over low heat for about two and a half hours until the meat is tender enough to fall off the bones. Once cooked, the meat is removed, shredded, and returned to the pot where black pepper and thinly sliced preserved lemon peel are added. The sauce is cooked down until it thickens slightly.
The dish is traditionally garnished with thinly sliced green onions and served alongside bread or rice, which helps balance the rich and vibrant flavors. The preserved lemon adds a unique, slightly salty citrus element distinct from the fresh lemon juice in cooking.
High-quality ingredients notably influence the flavor, including fresh lemon juice, good garlic, quality olive oil or duck fat, and dry sherry suitable for drinking. Careful ingredient selection enhances the depth and brightness of this gently cooked, aromatic poultry dish.
Ingredients
- 3 tablespoons duck fat or olive oil
- 6 to 8 goose legs
- salt
- 2 heads garlic cloves peeled but whole
- 1/2 cup lemon juice freshly squeezed
- 1/2 cup chicken broth or duck or goose broth
- 1/2 cup dry sherry
- black pepper to taste
- 4 to 6 green onion sliced thin
- 1 lemon peel sliced thin, from a preserved or fresh lemon
Instructions
- Heat the duck fat in a Dutch oven over medium high heat and brown the goose legs. Salt them as they cook.
- Add the remaining ingredients except for the black pepper, green onions and preserved lemon, stir to combine and bring to a simmer. Cover the pot and cook over very low heat until the meat wants to fall off the bones of the geese, about 2 1/2 hours. Keep an eye on it, and add more broth if needed
- When the meat is ready, fish it out and strip it off the bones. Return the meat to the pot and add the black pepper and preserved lemon. Cook the sauce down until it thickens a bit.
- Serve garnished with the green onions alongside bread or rice.
Notes
- Use high-quality fresh lemon juice, garlic, olive oil or duck fat, and dry sherry to ensure rich, balanced flavors.
- The dish requires low and slow cooking for tender meat that shreds easily from the bones.
- Serve with bread or rice to accompany the rich, lemon-infused sauce and pulled goose.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 9g | 3% |
| Protein | 71g | 142% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 295mg | 98% |
| Sodium | 300mg | 13% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 63mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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