Goose and Brussels Sprouts Vinaigrette

Goose and Brussels Sprouts Vinaigrette

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This is a simple and tasty way to combine the flavors of Brussels sprouts and goose. This recipe is great as a side dish with roast goose, or for a Thanksgiving dinner.
Servings: 4
Calories: 1607


  • 4 goose legs each weighing 12 oz
  • 1 onion
  • 1 carrot
  • 5 tbsp oil
  • 2 tsp salt
  • 24 floz hot chicken stock
  • 6 tbsp white wine vinegar
  • 6 tbsp medium sherry
  • 1 3/4 lbs Brussels sprouts
  • 1 large tart apple
  • 2 shallots
  • 2 tsp lemon juice
  • 1 good pinch sugar
  • 1 tbsp chopped parsley


  • Wash goose legs. Peel onion and cut into eighths. Scrape and chop carrot.
  • Heat 3 tbsp oil in a large pan. Brown legs over high heat, then sprinkle with 1 tsp salt before adding vegetables and continue to fry.
  • Pour in stock, vinegar and sherry, bring to the boil again and simmer goose for 40 minutes.
  • Remove legs from stock and cool. Strain stock and boil to reduce to 1 cup (8 fl oz) 250 ml.
  • Trim and wash Brussels sprouts, put in saucepan with 1 tsp salt and water to cover.
  • Boil for 20 minutes, then strain.
  • Peel, core and quarter apple, then thinly slice quarters. Combine lemon juice with remaining oil, sugar, parsley, reduced stock, Brussels sprouts and apple slices, mixing thoroughly.
  • Arrange on serving plates with goose drumsticks.
Calories: 1607 kcal
Carbohydrates: 38 g
Protein: 66 g
Fat: 135g
Saturated Fat: 35 g
Trans Fat: 1 g
Cholesterol: 277 mg
Sodium: 1718 mg
Potassium: 2242 mg
Fiber: 10 g
Sugar: 15 g
Vitamin A: 4499 IU
Vitamin C: 192 mg
Calcium: 154 mg
Iron: 12 mg
Ingredients Goose
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