Honey Garlic Goose Legs

Ingredients

10 goose legs and thighs

1 cup flour

1 tsp black pepper

1 tsp salt

2 Tbsp oil

1 Tbsp butter

 

Sauce

2 cups chicken broth

½ cup brown sugar

½ cup honey

¼ cup soy sauce

 6 cloves garlic, crushed

1 Tbsp fresh ginger root, minced

½ cup water

1 Tbsp cornstarch

 

Directions

1. Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer about 5 minutes.
2. Whisk water and cornstarch together in a small bowl. Pour into the saucepan and allow the sauce to thicken, which takes about 5 minutes.
3. Separate goose legs from thighs by cutting through the knee joint.
4. Place the flour, pepper, and salt in a zipper bag and shake to mix. Add the legs and thighs and seal the bag. Toss until the flesh of legs and thighs are coated with flour mixture.
5. Heat oil and butter to medium-high in a Camp Chef cast iron skillet and add the legs and thighs. Brown all sides.
6. Place the legs and thighs in a Weston crockpot and pour the sauce over the top. Set the crockpot for four hours on high.
7. Remove the legs and thighs and serve immediately with a side of sauce.

Submitted by Brad Fenson