Gurrami’s Recipes



  • 4 Goose legs
  • Black pepper
  • Salt

For the sauce

  • 2 Cups of kumquat in syrup, together with the syrup
  • 1/2 glass of red wine
  • A pinch of clove
  • A pinch of thyme
  • 1/2 teaspoon of cardamom seeds


  1. Slice grooves on the skin and season with black pepper and salt.
  2. Fry the legs skin side down and drain the fat from the pan. Turn the legs and continue frying until they are browned.
  3. Place the legs in the oven for 10 minutes at 2000C.
  4. To prepare the sauce place all the ingredients in a pot, including one cup of Kumquats and cook until thickened and reduced.
  5. Remove the legs from the oven and pour the sauce over the goose.
  6. Add the remaining cup of kumquats and cook all together on low heat for another 10 minutes.
dror varshavski photography

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