time for some easy sunday roast and a side of sage nutmeg pears…
I’ve had a busy weekend behind me with extremely early mornings to say the least, so today’s cooking has been easy but still important enough to make that perfect sunday roast. Geese, my favourite game because the taste is so exquisite from the start. It really needs no additional flavouring and this recipe is a true testament to its nature. The fat cooks slowly making the meat literally fall of the bone once you eat it. All you need to do is place the bird in the oven and let is sit there for about 3 hours and its done! Pear and geese go very well together, the sweetness of the fruit brings out the natural geese flavour alongside with the full-bodied wine. Have a lovely relaxing sunday!
- 2 geese legs
- Olive oil/ Black pepper/ Maldon salt
- 3 Pears
- Purple sage
- Ground nutmeg
Preheat the oven to 200 celsius degrees. Place the geese legs on a baking tray with the fat side on top. Coat with olive oil and place into the oven. Let it cook for 20 minutes first in high heat and then dropping the temperature to 140 degrees. Cook for about 3 hours.
In a saucepan, add a generous amount of butter and add in the sliced pears. Stir gently, add the sage and grated nutmeg. Add a pinch of salt. Cook for about 7 minutes with the lid on until lovely and soft.
Ready to plate: Plate the geese with chopped parsley on top and a scoop of buttery pears. Once removed the skin, it needs a touch of maldon salt.
Enjoy with a full-bodied Italian red wine. Mr. N and I love a Aglianico ellenico from Grecia salentina that we picked up from a winery called L´Astore a while back. The wine and the food merge perfectly together with a hint of plum in the background bringing out the best of both sides.