Goose leg 'Mad Leg' on the grill
After 18 to 25 minutes on the grill, the pre-cooked goose leg is served juicy and crispy.
Ingredients
| 1 piece | Goose leg 'Mad Leg' |
Preparation
Preheat your grill to 260°C. If you're using a gas grill, bring it up to temperature approx. 10 minutes before grilling.
Place the bag in warm tap water in the sink for 5-10 minutes. Cut open the bag, remove the meat and empty the liquid down the drain. Pat the meat dry with kitchen paper.
Grill the goose leg, skin side up, over an indirect heat of 260°C (not directly over the embers and with the lid closed) for approx. 18-25 minutes until the skin is golden brown. Depending on your grill, this may take a bit longer or shorter. Then grill directly with the skin side down for approx. 30 seconds.
Leave the goose leg to rest next to the grill for approx. 5 minutes. Do not cover the meat!