100 G Celeriac
4 Stycken Cloves
4 Stycken Goose legs
100 ml Milk
1 Tesked Mugwort
1 Tesked Olive oil
500 G Parsnips
400 G Plums
2 liter Poultry stock
50 ml Red wine vinegar
2 Gren Rosemary
4 Tesked Salt
200 G Spanish onions
200 ml White wine
4 Blad bay leaves
80 G butter
100 G carrots
1 Tesked cornstarch
3 Nypa ground pepper
100 G leek
2 Matsked maple syrup
2 Nypa nutmeg
100 ml port
1.5 Tesked salt
2 Stycken shallots
2 Stycken 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.
Ingredienser
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.
Ingredienser
4 Stycken Goose legs, 4 Tesked Salt, 200 ml White wine, 2 liter Poultry stock, 4 Blad bay leaves, 1 Nypa ground pepper, 1 Tesked 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.
Ingredienser
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.
Ingredienser
100 ml Milk, 1 Nypa ground pepper, 2 Nypa nutmeg, 1 Tesked 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.
Ingredienser
2 Stycken shallots, 400 G Plums, 1 Tesked Olive oil, 2 Matsked maple syrup, 50 ml Red wine vinegar, 100 ml port, 2 Gren Rosemary, 2 Stycken star anise, 4 Stycken Cloves, 1 Nypa ground pepper, 0,5 Tesked salt, 1 Tesked cornstarch
Serve the goose leg with parsnip puree and port plums.
2398.5
138.56 G
179.30 G
46.69 G
