Cook Time: 3 hours
- 8 goose legs, about 2-3 pounds
- 3 tablespoons duck fat, lard or butter
- 1 large onion, sliced, about 3 cups
- 1 pound yellowfoot chanterelles, beech mushrooms or other mushrooms
- 7 cups duck stock or beef stock
- 2 teaspoons marjoram
- 1 cup barley
- 1 cup sliced carrots
- 1 celery root, peeled and cut into 1-inch cubes
- 2 tablespoons chopped fresh dill
- Salt and black pepper to taste
- 1 tablespoon sour cream per person
- Heat the duck fat in a large Dutch oven over medium-high heat and brown the goose legs well. Salt them as they cook. Remove the goose legs as they brown and set aside.
- Once the goose legs are all browned, add the onions and mushrooms and turn the heat to high. Stir to combine. Saute until the onion begins to brown, about 6-8 minutes. Add the marjoram and return the goose legs to the pot, then pour over the duck stock. Bring to a simmer and cook until the goose legs are tender, anywhere from 1 hour to 3 hours.
- When the goose legs are tender, remove them, let them cool a bit, and pull all the meat off the bone. Return it to the pot. Add the barley, carrots and celery root. Stir well and cook until the barley and celery root are cooked, about 30 minutes. Add salt to taste.
- Serve garnished with dill and black pepper, and give everyone a dollop of sour cream on their bowls when you come to the table.
Prep Time: 10 minutes