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Canadian goose legs with Denis's crab apple & mint relish


  • Heat a little oil in a pressure cooker pot and seal the goose legs all over.
  • Then pour in water or stock to just cover and add the sugar, salt and pepper. Cover with the lid and cook under pressure until tender.
  • Serve the legs with whole steamed potatoes and your favourite chutney on the side.
  • nb.  This recipe can also be cooked in a heavy-bottomed pot – it just takes more time.
  • Wanderin Willy – Mt Cook, New Zealand



  • olive oil
  • 8 Canadian goose (or duck) legs
  • water or chicken stock
  • 3 tbsp shaved palm sugar (or soft brown sugar)
  • 1 heaped tspn sea salt
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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