Pickled gåselår

Ingredients for Pickled gåselår

Instructions for Pickled gåselår

To prepare the Pickled gåselår recipe, please follow these instructions:

Salt thighs with approx. 25 gr coarse salt per kilo. Mix with spices. Let them soak 24 hours. Let them simmer so tender the meat drop leg, on a low heat for about 3 hours. Keel the thighs in greasy to use. Cool, they can easily be stored 3-4 weeks covered in oily. FRY thighs crisp and heat on a cast iron pan or oven before serving.