100 g Celeriac
4 piece Cloves
4 piece Goose legs
100 ml Milk
1 tsp Mugwort
1 tsp Olive oil
500 g Parsnips
400 g Plums
2 l Poultry stock
50 ml Red wine vinegar
2 sprig Rosemary
4 tsp Salt
200 g Spanish onions
200 ml White wine
4 leaf bay leaves
80 g butter
100 g carrots
1 tsp cornstarch
3 pinch ground pepper
100 g leek
2 tbsp maple syrup
2 pinch nutmeg
100 ml port
1.5 tsp salt
2 piece shallots
2 piece star anise
Preheat the oven to 160 °C top/bottom heat.
Peel the carrots and celery. Wash the leek and cut into fine rings.
Peel and roughly dice the onions.
Ingredients
100 g carrots, 100 g Celeriac, 100 g leek, 200 g Spanish onions
Rub the skin of the goose legs with half of the salt.
Place the vegetables in a roasting tin with the white wine, chicken 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 leaves, 1 pinch ground pepper, 1 tsp Mugwort
Place the roasting tin in the oven and cook for a total of 3 hours.
Turn the meat after every 1 hour and turn one last time in the last 15 minutes so that the skin is nice and crispy.
Wash and peel the parsnips and cut into approx. 1 cm cubes.
Melt the butter in a pan over a medium heat. Heat, 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 cook over a medium heat for approx. 15 mins until soft.
Pour off any excess liquid. Add the milk, brown butter and spices and puree with a hand blender until smooth and keep warm.
Ingredients
100 ml Milk, 1 pinch ground pepper, 2 pinch nutmeg, 1 tsp salt
Peel the shallots and cut into fine rings. Wash, halve and deseed the plums.
Heat the oil in a pan over a medium heat. Sauté the shallots and plums briefly.
Add the maple syrup, allow to caramelise, pour in the vinegar and port.
Add the spices and cook for approx. 5 mins. Thicken with starch if necessary. To do this, 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 ground pepper, 0.5 tsp salt, 1 tsp cornstarch
Serve the goose leg with parsnip puree and port plums.
2398.5
138.56 g
179.30 g
46.69 g
