This recipe has been a big hit with participants at Waterfowl Warmup! The dual-method cooking is worth the extra effort, for tender meat beneath a crisp crust. Choose how spicy you want it and get these on the table!

Ingredients:

Marinade Ingredients

• 1 cup soy sauce
• ½ cup water
• 1 cup dark brown sugar
• ¼ cup mirin
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar
• ¼ tsp black pepper
• ½ tsp red pepper flakes
• 1 tbsp Sriracha sauce
• 1 tbsp fresh grated ginger
• 2 tbsp fresh grated or crushed garlic

Goose Leg Ingredients

• 8 goose legs, thigh attached
• 3 tbsp olive oil
• Salt and pepper to taste
• Sesame seeds
• Green onion, chopped

Directions:

1. Combine the marinade ingredients in a saucepan and bring to a boil. Stir to blend ingredients, reduce heat, and simmer for 5 minutes.
2. Season the legs and thighs with salt and pepper. Heat olive oil in a cast-iron frying pan and brown the goose on both sides.
3. Place the legs in a pressure cooker, pour the Korean marinade over them, and set on high pressure for 45 minutes. Let the cooker depressurize for 30 minutes before opening. The legs can be placed in a crockpot on high for six hours, but extra water may be required to submerge the goose partially.
4. Remove the legs and thighs from the marinade and place them on a hot grill to char. Sprinkle with sesame seeds and chopped green onions. Serve immediately.