Roasted Goose Legs with Cherry Glaze Recipe

If you’re craving a truly show-stopping dish that’s both elegant and comforting, you’ve got to try this Roasted Goose Legs with Cherry Glaze Recipe. It’s one of those recipes that feels fancy enough for a special occasion, yet surprisingly simple to pull off in your own kitchen. When I first tried this, I was amazed by how the crispy, golden skin paired beautifully with the tangy-sweet cherry glaze—a combination that seriously makes the flavors pop. Plus, the rich, velvety gravy rounds everything out perfectly. Stick with me—I’ll walk you through every step so you nail it just like I did!

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Ingredients You’ll Need

Each ingredient in this Roasted Goose Legs with Cherry Glaze Recipe plays a key role, from the tender goose legs to the tangy cherry spread and fresh aromatics. I always hunt for fresh thyme and good-quality sour cherry spread because they really lift the glaze and overall flavor.

• Young goose leg quarters: Choose legs with nice skin and some fat—essential for crispy roasting.
• Fine sea salt: Salt dries and seasons the skin—don’t skip the overnight rest!
• Black pepper: Freshly ground packs more of a punch for seasoning.
• Sour cherry spread: I like Divina brand for its natural tartness and smooth texture.
• Red wine vinegar: This adds brightness to balance the sweetness of the cherry glaze.
• Dijon mustard: Adds subtle depth and slightly spicy notes to the glaze.
• Yellow onions: They roast down into a lovely fragrant base.
• Carrot: Adds a touch of natural sweetness and body to the roasting liquid.
• Thyme sprigs: Earthy herbaceous aroma that pairs so well with goose.
• Water & chicken stock: Base liquids for roasting the legs and making the gravy rich.
• All-purpose flour: For thickening the luscious gravy you’ll adore.
• Worcestershire sauce (optional): Just a little boost of umami that transforms the gravy.

Variations

I love experimenting with this Roasted Goose Legs with Cherry Glaze Recipe to match different seasons or personal preferences. Feel free to tweak the glaze or sides to suit your taste—you’ll find it’s pretty forgiving and adaptable.

• Glaze Swap: I once swapped sour cherry spread with tart cranberry sauce when cherries were out of season—it was just as fantastic with a slightly different tart note.
• Herb Mix: Instead of thyme, try rosemary or sage for a more rustic flavor twist; my family really enjoyed rosemary’s piney aroma.
• Spice it Up: Add a pinch of ground cinnamon or cloves to the glaze for a warm holiday vibe—just a little goes a long way!
• Diet-Friendly: For a lower-sodium version, cut back on the salt and use low-sodium chicken stock; it still tastes great and keeps that juicy fattiness.

How to Make Roasted Goose Legs with Cherry Glaze Recipe

Step 1: Dry Out the Skin for Crispy Perfection

Start by patting those goose legs super dry with paper towels—this is key because moisture is the enemy of crispy skin. Then, place them skin side up on a baking sheet and pop them uncovered into the fridge for at least 8 hours, or up to 24 if you can plan ahead. Trust me, this little overnight trick is the secret I discovered for that golden, crackly skin everyone notices.

Step 2: Season and Bring to Room Temp

Once dry, take the legs out and sprinkle generously with sea salt and pepper. Let them sit at room temperature for about an hour while you prep the cherry glaze and veggies. This step lets the seasoning penetrate and helps the meat cook evenly.

Step 3: Whip Up the Tangy Cherry Glaze

In a small saucepan, gently warm the sour cherry spread with red wine vinegar and Dijon mustard, stirring occasionally. This softens the spread and melds the flavors together—about 2 to 3 minutes. For a smooth sauce, strain the mixture through a wire mesh to get rid of any solids, leaving you with a glossy, flavorful glaze that you’ll brush onto the legs later.

Step 4: Roast the Goose Legs on a Bed of Aromatics

Arrange the onion rings, chopped carrot, and thyme sprigs evenly on a large rimmed baking sheet, then pour in a cup of water. Nestle the goose legs skin side up on top. Roast at 350°F for about 45 minutes until the skin starts to brown and render its fat—this step builds amazing flavor in the pan and starts that crispy texture you want.

Step 5: Rest, Pour Off Juices, and Roast Again

Carefully remove the legs and transfer them to a platter. Pour the juices and fat from the pan into a large measuring cup or fat separator—this makes your gravy magic happen later. Put the legs back on the veggies and add chicken stock, then roast for another 20 minutes, basting occasionally to keep everything juicy.

Step 6: Glaze and Broil for That Perfect Finish

Brush the legs generously with your cherry glaze and return them to the oven. Roast until the internal temperature hits 170°F, about 15-20 minutes. Then, switch your oven to high broil and watch carefully—broil the legs just 3-6 minutes until the skin is lacquered a deep mahogany. This part always makes my kitchen smell amazing and gets everyone excited for dinner.

Step 7: Make the Rich Cherry Gravy

Strain the veggie mixture and reserve the liquid again, separating fat as before. Combine reserved fats and whisk flour in a skillet over medium heat until golden brown, then slowly whisk in 1¼ cups of your strained pan juices with chicken stock until smooth and thickened. A dash of Worcestershire sauce adds a savory umami lift, but you can season with salt if you prefer. This gravy is the perfect rich partner to the glazed legs.

How to Serve Roasted Goose Legs with Cherry Glaze Recipe

Garnishes

I always finish this dish with a few fresh thyme sprigs and some whole fresh cherries or a sprinkle of finely chopped parsley. It adds a pop of color and a fresh herbal note that balances the richness beautifully. My guests always comment on how elegant it looks on the plate!

Side Dishes

Roasted goose legs with cherry glaze pair wonderfully with creamy mashed potatoes or a silky parsnip purée to soak up that glorious gravy. For crunch and freshness, I recommend a simple side of sautéed green beans with garlic or a crisp fennel and apple salad to cut through the richness.

Creative Ways to Present

For special occasions, I like to plate the goose legs on a large platter garnished with roasted root vegetables and scatter some extra cherries and thyme around. You can also slice the meat off the bone and arrange it neatly over a bed of wild rice or farro with a drizzle of the cherry glaze—perfect if you want to serve buffet style or impress guests with a restaurant-style look.

Make Ahead and Storage

Storing Leftovers

I usually store leftover goose legs and gravy separately in airtight containers in the fridge for up to 3 days. The meat holds up really well, especially if you peel off the skin before reheating—it reheats beautifully without drying out.

Freezing

If you want to freeze leftovers, wrap the legs tightly in plastic wrap and foil before freezing, and store gravy in a sealed freezer-safe container. I’ve found they freeze well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the goose legs covered in foil into a 325°F oven for 15-20 minutes until warmed through. Reheat the gravy gently on the stovetop while stirring. This method keeps the meat tender and skin reasonably crispy.

FAQs

Final Thoughts

This Roasted Goose Legs with Cherry Glaze Recipe quickly became one of my go-to dishes when I want something that feels special but isn’t a headache to prep. The crispy skin, the sweet-tart glaze, and that rich gravy bring together everything I love about a comfort meal with a touch of elegance. If you’re looking for a recipe to impress your family or guests, give this one a try—you’ll be so glad you did, and I promise it’s easier than it looks!

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