Smoked Goose Leg with Mugwort
Goose legs are cured in a traditional curing mix with mugwort, marjoram, and juniper berries – a combination used for centuries with roast goose. The subsequent hot smoking over beech wood gives the meat a rich smoky note and a deep mahogany crust. The result is a festive, intensely aromatic dish with a traditional herbal note.
Ingredients(for 1 kg)
Instructions
Dry curing
48-72 hoursMix all curing ingredients thoroughly. Rub goose legs all over and especially deep around the bones with the mixture. Cure in a closed container at 2-5 °C in the refrigerator, turning once after 24 hours.
Preparation and air-drying
2 hoursRinse goose legs under cold water, pat thoroughly dry. Let air-dry on a rack for 2 hours at room temperature. Preheat smoker to 110-130 °C and place a water pan inside.
Smoking and cooking
5-7 hoursPlace goose legs on the grate. Add beech and plum wood and smoke at a stable 110-130 °C. Add wood every 2 hours. Smoke until a core temperature of 85-90 °C is reached.
Resting and serving
20 minutesLet goose legs rest in aluminum foil for 20 minutes. For extra crispy skin, raise the temperature to 180 °C during the last 15 minutes. Traditionally served with red cabbage, potato dumplings, and gravy.
Pro Tip
Goose legs are very fatty – a water pan in the smoker prevents flare-ups from dripping fat and keeps humidity high for a juicier result.
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