200 g Spanish onions
4 leaf bay
80 g butter
100 g carrots
100 g celeriac
4 piece cloves
1 tsp cornstarch
4 piece goose legs
100 g leek
2 tbsp maple syrup
100 ml milk
1 tsp mugwort
2 pinch nutmeg (ground)
1 tsp olive oil
500 g parsnips
3 pinch pepper (ground)
400 g plums
100 ml port
2 L poultry stock
50 ml red wine vinegar
2 sprig rosemary
5.5 tsp salt
2 piece shallots
2 piece star anise
200 ml white wine
Preheat the oven to 160°C (top/bottom heat).
Peel the carrots and celery. Wash the leek and cut it into thin rings.
Peel and roughly dice the onions.
Ingredients
100 g carrots, 100 g celeriac, 100 g leek, 200 g Spanish onions
Rub half of the salt into the skin of the goose legs.
Place the vegetables in a roaster with the white wine, poultry stock, remaining salt and other spices.
Place the legs skin-side-down in the liquid.
Ingredients
4 piece goose legs, 4 tsp salt, 200 ml white wine, 2 L poultry stock, 4 leaf bay, 1 pinch pepper (ground), 1 tsp mugwort
Put the roaster in the oven and cook the meat for 3 hours.
Turn it over after every hour and turn it over one last time in the last 15 minutes so that the skin turns nice and crispy.
Wash and peel the parsnips and dice them into approx. 1 cm cubes.
Melt the butter in a pan over a medium heat. Then heat it, stirring occasionally, until it is golden brown and smells nutty.
Ingredients
500 g parsnips, 80 g butter
Place the parsnips in a medium-sized pan, fill the pan halfway with water, season with salt and boil over a medium heat for approx. 15 minutes until soft.
Pour off any excess liquid. Add the milk, brown butter and spices and blitz with a hand blender until smooth. Keep warm until ready to use.
Ingredients
100 ml milk, 1 pinch pepper (ground), 2 pinch nutmeg (ground), 1 tsp salt
Peel the shallots and cut them into thin rings. Wash, halve and pit the plums.
Heat the oil in a frying pan over a medium heat. Briefly sauté the shallots and plums.
Add the maple syrup, leave to caramelise, then pour in the vinegar and port.
Add the spices and simmer for approx. 5 minutes. Thicken with starch if necessary. To do so, mix the starch with a little water and add to the boiling sauce, which will thicken after a short time.
Ingredients
2 piece shallots, 400 g plums, 1 tsp olive oil, 2 tbsp maple syrup, 50 ml red wine vinegar, 100 ml port, 2 sprig rosemary, 2 piece star anise, 4 piece cloves, 1 pinch pepper (ground), 0.5 tsp salt, 1 tsp cornstarch
Serve the goose legs with the parsnip purée and port plums.
2398.5
138.56 g
179.30 g
46.69 g
