Slow Braised Goose in Cherry Beer

Wash and then pat dry the goose or duck legs then trim them of excess skin and fat trying to remove as much fat as possible but not too much skin Rub the mixed dry spices well into each of the Maryland’s Leave in the fridge over night – the longer you leave them with the rub on the more flavour it will impart Brown goose or duck skin side down first in a hot non stick fry pan – you will not need any oil as the goose will release plenty. Once skin is brown and crisp turn and brown the other side. Remove from pan and keep warm. Discard fat but keep a couple of tbls – brown the onions in the hot oil for a couple of minutes then add the bottle of Kriek and the chicken stock. Reduce this down by about a 1/3 rd. Season with salt and pepper Place goose in an oven proof dish preferably a heavy one where the meat will fit snuggly and then pour over the braising liquid and onions Cover with baking paper and a tight fitting lid and bake in the oven at around 160 for 1 ½ - 2 hours Turn the goose or duck after an hour. Check that the liquid is not bubbling too hard as you just want it to be gently simmering.

Once the goose/duck is pull apart tender remove from the liquid carefully and put on a baking tray and roast in a hot oven for 6 or 7 minutes to crisp up the outside