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Goose leg stew served with potatoes
Tender Goose Leg Pörkölt

Slow-Cooked Goose Leg Stew

Author: Flavelo
Recipes Main Courses
Goose Leg Pörkölt is the king of Sunday lunches. Goose meat is dark, fibrous, and flavorful, while the subcutaneous fat melts into the sauce, making it incredibly rich. This dish demands patience: goose legs take time to fall off the bone, but the result is a thick, sticky stew that defies gravity.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Wide Dutch oven
  • Tongs

Instructions

1 ✓

Prep: Wash legs. If there is excessive loose skin/fat, trim it (render it separately for cracklings).

Tip: Keep the skin on the leg for flavor.
2 ✓

Onions: Sauté onions in fat until deep golden.

Tip: Darker onions = richer sauce.
3 ✓

Base: Add paprika, chopped pepper, and tomato. Add a splash of water and cook down to a pulp.

Tip: This is the thick base.
4 ✓

Meat: Add goose legs. Coat in the base. Season with salt and caraway.

Tip: Caraway aids digestion of the rich fat.
5 ✓

Simmer: Cover with water. Simmer covered for 1.5 - 2 hours.

Tip: Done when the meat pulls away from the bone.
6 ✓

Finish: Skim excess fat. Serve with boiled potatoes.

Tip: Potatoes soak up the delicious paprika fat.

Recipe FAQ

It's too greasy.
Goose renders a lot of fat. Skim the excess off the top at the end (save it for bread!).
Still tough.
Goose is athletic. Give it more time and water. 2+ hours is common.

Ingredients

  • 4 whole Goose Legs
  • 3 medium Onions
  • 3 cloves Garlic
  • 2 tbsp Paprika
  • 2 medium Tomatoes
  • 1 medium Bell Pepper
  • 1 tbsp Goose Fat (to start)
  • 1 tsp Salt
  • 1 tsp Ground Caraway