Crispy goose legs with Christmas polenta and red wine sauce

Name: Crispy goose legs with Christmas polenta and red wine sauce
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1 collar Soup vegetables; 3 Onions; 8 Goose legs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Bay leaves; 2 TEASPOONS dried marjoram; 75 g Parmesan (piece); 200 g Polenta; 1.2 kg Frozen green beans; 7-10 Tbsp Flour for the work surface; 2 Oranges (including 1 organic); 2 Federation flat leaf parsley; 2 Garlic cloves; 7-10 Tbsp Cloves; 300 ml dry red wine; 2 tablespoons (deleted) Cornstarch; 6 TABLESPOONS Butter; 7-10 Tbsp Piping bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Every year again, but with a new twist: While the legs are cooking in the oven, take care of the crispy polenta pillows with orange gremolata.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1 collar Soup vegetables
3 Onions
8 Goose legs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Bay leaves
2 TEASPOONS dried marjoram
75 g Parmesan (piece)
200 g Polenta
1.2 kg Frozen green beans
7-10 Tbsp Flour for the work surface
2 Oranges (including 1 organic)
2 Federation flat leaf parsley
2 Garlic cloves
7-10 Tbsp Cloves
300 ml dry red wine
2 tablespoons (deleted) Cornstarch
6 TABLESPOONS Butter
7-10 Tbsp Piping bag

Directions

1
Preheat the oven for the clubs (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Clean or peel, wash and chop the soup vegetables. Peel 2 onions and chop coarsely. Wash the legs, dab dry with kitchen paper, season with salt and place on an oven rack. Mix the vegetables, onions, bay leaf and marjoram in the fat pan (deep baking tray). Push the grid with the legs into the hot oven, slide the fat pan underneath. Cook the legs for approx. 1 1⁄2 hours.
2
For the polenta, grate the parmesan finely. Boil 600 ml water and 1⁄2 TL salt, stir in polenta and boil up briefly. Take polenta from the stove and immediately stir in parmesan. Cover and let it swell for about 10 minutes.
3
For the beans, cook frozen beans in boiling salted water for about 4 minutes. Pour off, rinse with cold water and drain. Peel and finely chop 1 onion.
4
Pour the swollen polenta mass as hot as possible into a piping bag. Spray the mixture on a slightly floured worktop to form long strands (approx. 3 cm Ø each) and divide them into cushions of approx. 3 cm in size. Wash organic orange hot, dab dry and finely grate the skin. Squeeze both oranges. Wash parsley and shake dry, peel garlic. Chop both finely and mix with orange peel. Season orange gremolata with clove and salt.
5
After about 1 hour cooking time of the legs, pour orange juice and red wine into the fat pan and continue cooking. For the sauce, pour the goose stock through a sieve into a pot. Push the fat pan back under the legs immediately. Degrease the stock (see tip). Fill up with water to approx. 3⁄4 l, bring to the boil. Stir starch and 5 tbsp. water until smooth. Add to the sauce. Simmer for about 2 minutes while stirring. Season to taste with salt, pepper and sugar. Keep red wine sauce warm.
6
Shortly before serving, heat 2 tablespoons of butter in a large pan, lightly fry the onion briefly. Add beans and heat covered for about 5 minutes. Season with salt and pepper. Heat 4 tablespoons of butter in portions in a wide pan. Fry the polenta cushions for about 5 minutes, turning them carefully and turning them golden brown. Sprinkle with Gremolata. Arrange legs of goose, polenta, beans and sauce.