100 G Celeriac
4 Unidade Cloves
4 Unidade Goose legs
100 ml Milk
1 Colher de chá Mugwort
1 Colher de chá Olive oil
500 G Parsnips
400 G Plums
2 Litros Poultry stock
50 ml Red wine vinegar
2 Ramo Rosemary
4 Colher de chá Salt
200 G Spanish onions
200 ml White wine
4 Folha bay leaves
80 G butter
100 G carrots
1 Colher de chá cornstarch
3 Beliscar ground pepper
100 G leek
2 Colher de sopa maple syrup
2 Beliscar nutmeg
100 ml port
1.5 Colher de chá salt
2 Unidade shallots
2 Unidade 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.
Ingredientes
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.
Ingredientes
4 Unidade Goose legs, 4 Colher de chá Salt, 200 ml White wine, 2 Litros Poultry stock, 4 Folha bay leaves, 1 Beliscar ground pepper, 1 Colher de chá 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.
Ingredientes
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.
Ingredientes
100 ml Milk, 1 Beliscar ground pepper, 2 Beliscar nutmeg, 1 Colher de chá 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.
Ingredientes
2 Unidade shallots, 400 G Plums, 1 Colher de chá Olive oil, 2 Colher de sopa maple syrup, 50 ml Red wine vinegar, 100 ml port, 2 Ramo Rosemary, 2 Unidade star anise, 4 Unidade Cloves, 1 Beliscar ground pepper, 0,5 Colher de chá salt, 1 Colher de chá cornstarch
Serve the goose leg with parsnip puree and port plums.
2398.5
138.56 G
179.30 G
46.69 G
