If you ever cooked Goose Breast in sous vide , you'd probably surprise how quick and easy the recipe is and if you loved it, you surely must try this one also.
The legs considered as the most flavorful parts of a duck/goose, but they also need much longer cooking to become tender.
2 Goose/duck legs
1 orange - sliced
3 tbsp honey
1 ginger - sliced
1 tbsp Salt
Seasoning and scoring
Gently, score the fat layer or prick with a toothpick, so the seasoning will penetrate the fat layer and allow the fat to cook thoroughly.
Preheat small bowl of honey, brush the legs with honey using a silicone brush and season with salt.
Put each leg in a vacuum bag and add orange slices, rosemary and ginger slices.
Seal the vacuum bag and let it rest for 4-6 hours in the fridge.
After the legs rested for a few hours in the fridge, submerge the vacuum bags into the preheated water at 75°C/167°F and cook for 12 hours.
After 12 hours of cooking, remove the bag from the water bath and drop into a large bowl of ice water for up to 20 minutes - this will prevent the roasting process from overcooking the legs.
Remove the legs and other Ingredients from the vacuum bag and place them into iron cast skillet.
Place in the center of the oven and cook for 10 minutes to achieve a brown and crispy crust of the skin layer.
Alternatively, you can sear the legs in a skillet which was preheated on the highest heat until achieving a caramelized and crispy crust.