Like many of you I have often come across stringy roasted or oven-baked roasted goose. Sometimes even difficult to cut. The reasons are different, but a concept must be clear: goose meat has more protein, is drier than pork and can not be neglected. Can such an elegant meat be served like this? So with our Gastronomist Marco we decided to offer a soft goose leg, ready to taste and that easily shreads with a breadstick. The result exceeded our expectations!
Once heated in water for about 20 minutes it is soft and juicy. It opens almost spontaneously leaving on the plate the different pieces of muscle accompanied by its juice.
Oca Sforzesca Gastronomist
All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Cured Goose Breast Cured Goose Salami Dough Easter First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Fat Goose Galantine Goose Liver Gooshi Pistacchio Di Bronte Platter Risotto Second Course Summer Winter