Braised goose legs

Braised goose legs

Automatic programme “Goose legs”


Prepare veg/goose legs

Peel the celeriac, carrots and onions. Trim and thoroughly wash the leek. Chop the vegetables into approx. 1 cm cubes and put them on the deep universal tray. Finely grind the spices in a mortar (excl. the salt) and season the meat side of the goose legs with the mixture. Rub the salt into the skin side. Add the goose legs to the vegetables. Put the tray in the BORA X BO then pour in the poultry stock.


Cook the meat

Start the “Braised goose legs” automatic programme and follow the programme sequence. Once programme step 5 is over, remove the universal tray from the BORA X BO, take out the goose legs and strain the sauce through a sieve into a pan. Then, put the goose legs back on the deep universal tray and finish cooking in the BORA X BO. In the meantime, leave the sauce to simmer gently on the cooktop.


Finish the dish

Remove the goose legs from the BORA X BO. Season the sauce to taste and bind it with some starch or butter. Serve the braised goose legs immediately.


Pro tip

To bring out the flavour, marinate the goose legs in the spices overnight. So that the meat stays nice and succulent and the skin crisps up, do not sprinkle the skin with salt until shortly before cooking.

Preparation: 20 min.
Baking/cooking time: 2 hrs


  • 125 g celeriac 
  • 125 g carrots 
  • 125 g onions 
  • 125 g leek 
  • 2000 ml poultry stock 
  • 2 g allspice 
  • 2 g mugwort 
  • ground black pepper
  • 6 g salt 
  • 4 goose legs 

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