Goose Legs with Honey and Thyme Crust

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	2 hrs 30 mins
Total Time	3 hrs
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cut the soup greens into thick slices and mix well in a glass roaster. The layer thickness should be 2 cm. Then place the raw, lightly scored goose legs on the vegetables with their backs facing down and pour a little salt and pepper over them. Now pour the stock between the legs and put the lid on the roasting pan.
Place the roaster in the oven preheated to 200 ° C (top / bottom heat) and let it warm up without circulating air. After 10 minutes, set the oven to circulating air at 200 ° C and cook the goose legs for 1 hour.
Do not open during this time! The goose legs lose the fat in the heat. The water in the broth evaporates. The legs cook accordingly at 200 ° C. Because of the bed of vegetables, the legs cannot burn.
After 1 hour, take the roaster out of the oven and turn the legs. Close the roaster again and cook for another hour at 200 ° C (fan oven).
Don`t worry, nothing can burn! Do not open in between!
Just before the time is up, put the thyme in a porcelain vessel and pour the honey over it. Now place the vessel in the microwave and heat it at full power for 20 seconds. Then remove and stir well. Caution: hot and very liquid.
When the time has elapsed, take the roasting pan out of the oven, remove the legs and skim off all of the fat with a ladle. Spread the vegetables evenly again and place the legs with their backs up. Now pour the honey-thyme mixture over the legs with a spoon.
Now put the roasting pan in the oven without the lid and let the legs brown for another 15 minutes at 200 ° C (fan oven). Now put another layer of the honey-thyme mixture on top and leave in the oven until the color you want. After another 5-15 minutes, the clubs are ready.
Now place the roaster on a board and serve the legs. Incidentally, the vegetables can be eaten in addition to or as an alternative to red cabbage.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.