Slow-cooked until the meat falls off the bone — ideal for the slow cooker.
Serves: 4
Prep: about 20 min
Cook: about 10 hours (slow cooker or oven at 95°C)
Ingredients
- Goose legs
- 2 cans coconut milk
- Tandoori spices
- 1 clove garlic
- 1 onion
- Sweet soy sauce (ketjap manis)
- Soy sauce
- Butter for frying
Equipment
- A saute pan or roasting pan
- Slow cooker (optional)
Method
1. Make sure the legs are free of any remaining feathers. Rub them with tandoori spices.
2. Brown the legs in a little butter.
3. Briefly fry the onion and garlic alongside.
4. Add a generous splash of sweet soy sauce, a splash of soy sauce, and the coconut milk, until the meat is well submerged.
5. Cook it all in the slow cooker, or in an oven dish at 95°C, for about 10 hours, until the meat comes away from the bone.
6. Remove the meat from the bone and shred it with two forks.
Serving tip
Delicious with a little beansprout, rice and green beans.
Recipe by Youri
Photo: Sakurai Midori, via Wikimedia Commons (CC BY-SA 3.0)
