Crispy Goose Legs with Pumpkin

and Lentil Stew

55 minute
You can also soak the lentils in cold water for a night and add them to the pumpkin to cook together.


For the pumpkin-lentil stew, rinse the lentils and pick through them to remove debris and shrivelled lentils. Cook lentils in three times more water than pulse for 30 minutes, then drain.

Heat oil in a pan, add the garlic, onion and ginger. Mildly salt and stir while sautéing it for 6-7 minutes. Next, add pumpkin dices. Toss it well and roast it for a few more minutes, then pour 50 ml water underneath. Lower the heat, put the lid on the pan and let the pumpkin simmer for 20-25 minutes. Stir it once in a while and make up the water boiling away if needed.

Carefully mix the pumpkin with the lentils, season with oregano and soy sauce. The stew is ready to serve. Whoever wants can also season it with turmeric.

Remove the meat from the goose legs and cut it into 2.5 cm cubes. Put the meat cubes into a frying pan and gently brown them on some heated oil. Scoop it on the pumpkin-lentil stew and serve.


Serves 4
Cooks in 55M
Nutrition per serving: 485 kcal

Phase photo

Serves 4 persons
  • 4 goose legs cooked in a bouillon
  • 3 tbsp edible oil
  • For the Pumpkin-Lentil Stew:
  • 3/4 (150 ml) cup of brown or green lentils
  • 1 tbsp oil (sesame oil, if possible)
  • 3 cloves of minced garlic
  • 1 medium-sized onion, halved and cut into slices
  • a nut-sized piece of fresh ginger, grated
  • 1 tsp sea salt
  • 4 cups (800 ml) of peeled and diced pumpkin 1 tsp dried oregano (or fresh, if available)
  • 3 tbs mild soy sauce

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