Goose Barbacoa
The beefy nature of goose legs makes them a good choice for this rich, slightly spicy braise, but duck legs work fine, too. The timing here is very forgiving. This recipe cooks on a stovetop, but you could also braise the meat in a slow cooker or an oven set to about 325 degrees. The key is to simmer the legs until the meat pulls easily from the bone. The luscious secret comes at the end, when the warm meat is tossed in melted fat. The end result is highly adaptable: Wrap it in a warm tortilla, serve it alongside rice and beans with some good salsa, or spoon it atop a bed of sturdy greens and eat it as a salad. Kim Severson
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