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Goose legs with parsnip purée and port plums

Name: Goose legs with parsnip purée and port plums
Yield: 4
Cuisine: European, German
Ingredients: 100 G carrots; 100 G Celeriac; 100 G leek; 200 G Spanish onions; 4 stykk Goose legs; 4 Teskje Salt; 200 ml White wine; 2 Liter Poultry stock; 4 Blad bay leaves; 1 Klype ground pepper; 1 Teskje Mugwort; 500 G Parsnips; 80 G butter; 100 ml Milk; 1 Klype ground pepper; 2 Klype nutmeg; 1 Teskje salt; 2 stykk shallots; 400 G Plums; 1 Teskje Olive oil; 2 Spiseskje maple syrup; 50 ml Red wine vinegar; 100 ml port; 2 Gren Rosemary; 2 stykk star anise; 4 stykk Cloves; 1 Klype ground pepper; 0.5 Teskje salt; 1 Teskje cornstarch

4h 5min

medium

Ingredienser

4 Deler

100 G Celeriac
4 stykk Cloves
4 stykk Goose legs
100 ml Milk
1 Teskje Mugwort
1 Teskje Olive oil
500 G Parsnips
400 G Plums
2 Liter Poultry stock
50 ml Red wine vinegar
2 Gren Rosemary
4 Teskje Salt
200 G Spanish onions
200 ml White wine
4 Blad bay leaves
80 G butter
100 G carrots
1 Teskje cornstarch
3 Klype ground pepper
100 G leek
2 Spiseskje maple syrup
2 Klype nutmeg
100 ml port
1.5 Teskje salt
2 stykk shallots
2 stykk star anise

European, German

meat dishes, poultry

celeriac, sulphur dioxide/sulphites, milk

lactose, histamine, alcohol

roasting tin, hand blender

Forberedelse

Chop the vegetables
Preheat the oven to 160 degrees (top/bottom heat). Peel and coarsely dice the onions. Wash, peel and roughly chop the carrots and celeriac. Thoroughly wash the leek and cut it into rings.
Ingredienser
100 G carrots, 100 G Celeriac, 100 G leek, 200 G Spanish onions

Prepare the meat
Rub the skin of the goose legs with about half of the salt and place the vegetables in a roasting tin with the white wine, chicken stock, the remaining salt and the other spices. Place the goose legs on top skin side down with the liquid covering them at least halfway up.
Ingredienser
4 stykk Goose legs, 4 Teskje Salt, 200 ml White wine, 2 Liter Poultry stock, 4 Blad bay leaves, 1 Klype ground pepper, 1 Teskje Mugwort

Cook the meat
Cook in the oven for 3 hours, turning the legs over about a third of the way into the cooking time. Turn the legs over again after another hour then again for the last 15 minutes to make the skin wonderfully crisp.

Cutting parsnips
Wash and peel the parsnips then cut them into 1 cm cubes. Brown the butter in a small pan over a medium heat for approx. 5–8 minutes until it develops a nutty taste (see the tip on p. 127).
Ingredienser
500 G Parsnips, 80 G butter

Parsnip purée
Place the parsnips in a medium-sized pan, half fill the pan with water and add the salt. Cook the parsnips over a medium heat for about 15 minutes until soft. Pour away any excess liquid, add the almond milk, brown butter, salt, pepper and nutmeg and blitz with a hand blender until smooth. Keep the parsnip purée warm.
Ingredienser
100 ml Milk, 1 Klype ground pepper, 2 Klype nutmeg, 1 Teskje salt

Port plums
Peel the shallots and cut them into thin rings. Wash, halve and pit the plums. Heat the olive oil in a frying pan over a medium heat. Sauté the shallots and plums for 2–3 minutes. Add the maple syrup, caramelise briefly and pour in the vinegar and port. Wash the rosemary, shake it dry, add it with the spices and salt and simmer for 5 minutes. Stir the cornstarch into 1 tbsp water and use it to bind the cooking liquid.
Ingredienser
2 stykk shallots, 400 G Plums, 1 Teskje Olive oil, 2 Spiseskje maple syrup, 50 ml Red wine vinegar, 100 ml port, 2 Gren Rosemary, 2 stykk star anise, 4 stykk Cloves, 1 Klype ground pepper, 0,5 Teskje salt, 1 Teskje cornstarch