Braised legs of goose

Name: Braised legs of goose
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 G; 7-10 Tbsp Salt; 1 Stalk leek (leek); 1 can(s) (850 ml) Sauerkraut; 2 Bay leaves; 3 discs smoked streaky bacon (about 40 g each); 7-10 Tbsp Pepper; 2 stem(s) Parsley; 1 untreated orange

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 G
7-10 Tbsp Salt
1 Stalk leek (leek)
1 can(s) (850 ml) Sauerkraut
2 Bay leaves
3 discs smoked streaky bacon (about 40 g each)
7-10 Tbsp Pepper
2 stem(s) Parsley
1 untreated orange

Directions

1
Goose legs wash. Cook in plenty of boiling salted water for about 40 minutes. In the meantime clean and wash the leek and cut it into fine rings. Mix with sauerkraut and laurel. Line the roasting pan with bacon, add the cabbage mixture and press on a little.
2
Lift the legs out of the stock and place them on the herb. Season with salt and pepper. First braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Degrease the stock.
3
Wash the parsley and chop finely. Wash the orange and rub dry. Grate the orange peel. Halve the orange and squeeze the juice. Deglaze legs with 1/4 litre goose stock and orange juice, sprinkle with parsley and orange peel and braise for another 15 minutes.