Braised goose legs with rosemary potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash goose legs, pat dry and rub with salt and pepper. Place the legs in a shallow casserole dish (min. 2.5 litres capacity) or the fat pan of the oven. Put them into the preheated oven (electric cooker: 200 °C/ circulating air 175 °C/ gas: level 3). Pre-cook for 20 minutes. Meanwhile wash potatoes and cook in boiling water for about 20 minutes. Peel onions and cut into slices.

2. 2

   Wash the thyme, dab dry and remove the leaves from the stems. Add onions, thyme and bay leaf to the legs. Fill up with broth. Cook in the oven at the same temperature for another 40 minutes. In the meantime, wash the tomatoes, remove the stalk attachments and cut the tomatoes in half. Wash and clean the zucchini, cut in half lengthwise and diagonally into 2 cm wide slices. Drain the potatoes, quench, peel, cut into quarters and let cool. Wash the rosemary, dab dry, pluck into small twigs. Skim off the fat from the stew with a spoon. Add zucchini, tomatoes and olives, season with salt and pepper. Place the dish in the oven at the same temperature for another 15-20 minutes. Heat clarified butter, sauté potatoes over medium heat, add rosemary and salt.

3. 3

   Wash the rosemary, dab dry, pluck into small twigs. Skim off the fat from the stew with a spoon. Add zucchini, tomatoes and olives, season with salt and pepper. Place the dish in the oven at the same temperature for another 15-20 minutes. Heat clarified butter, sauté potatoes over medium heat, add rosemary and salt. Fry the potatoes for about 10 minutes over a mild heat until golden brown. Season vegetables to taste, remove laurel. Serve legs and vegetables in the form, add potatoes

4. 4

   Attention: 100 g of grease have been removed

Nutrition Facts

KCAL
860 kcal

CARBS
47 g

FATS
55 g

PROTEINS
366 g