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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

Preheat the oven
Preheat the oven to 160 °C top/bottom heat.

Chop the vegetables
Peel the carrots and celery. Wash the leek and cut into fine rings.
Peel and roughly dice the onions.
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 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.
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
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.

Prepare the parsnip puree
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.
Ingredienser
500 G Parsnips, 80 G butter

Prepare the parsnip puree
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.
Ingredienser
100 ml Milk, 1 Klype ground pepper, 2 Klype nutmeg, 1 Teskje salt

Prepare the port plums
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.
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