I originally designed this recipe for wild snow geese, and because many of California's snow geese spend their summers on Wrangel Island, near Siberia, it seemed fitting to give the stew a Russian feel. But of course the legs of any goose or duck, wild or domesticated, will work here.
It's important to remove the meat from the bones before you serve this stew, otherwise everyone will be picking through their bowls for small, sharp objects. It takes only a few minutes, and your family and friends will thank you for it.
This stew keeps well in the fridge for a week, though the grain in it will continue to swell over time, absorbing moisture and making this more like a French potage. It also freezes well.
Recipe information
Total Time
Cook time: 3 hours
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook. Take your time to get them well browned. Transfer them to a plate and set aside.
Step 2
Add the onion and mushrooms to the pot, turn the heat to high, and stir to combine. Sauté for 6 to 8 minutes, until the onion begins to brown. Add the marjoram, return the legs to the pot, and then pour in the stock. Bring to a simmer, cover, and cook for 2 to 3 hours, until the meat is tender. If a lot of fat begins to accumulate on the surface of the stew, skim it off.
Step 3
When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot. Add the barley, carrots, and celery root, stir well, and cook for about 30 minutes, until the barley and celery root are tender. Season with salt.
Step 4
Serve garnished with the dill and a sprinkle of black pepper, and top each bowl with a dollop of sour cream at the table.
Recipe notes
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