Gänseragout mit Kremiger Polenta

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash, peel or clean the soup vegetables and cut into small pieces. Peel and finely dice shallots. Cut Pancetta into strips. Wash goose legs and pat dry. Rub with salt and pepper.

2. 2

   Place in a wide roasting pan with the skin side down. Leave it crisp over medium heat. Remove the legs. Drain fat, up to approx. 1 tbsp. (use fat for other purposes if necessary). Fry the shallots and pancetta in the roasting pan.

3. 3

   Add the vegetables and fry for about 5 minutes.

4. 4

   Peel and chop 1 garlic clove. Wash thyme and shake dry. Add garlic and thyme to the vegetables. Add tomato paste and fry for about 1 minute. Sprinkle 1 tablespoon of sugar over it and caramelise slightly.

5. 5

   Deglaze with vinegar. Add the tomatoes and goose legs, add 1⁄4 l water. Season with salt and pepper. 1 1⁄2 Stew covered for 2 hours.

6. 6

   Remove the legs and let them cool down for about 30 minutes. Remove the meat from the bone and tear apart with two forks. Put them back into the roaster. Heat the ragout again at low heat. Season to taste with salt and pepper.

7. 7

   For the polenta, peel the rest of the garlic and chop finely. Boil up with 1⁄2 l water, milk, laurel and 1 teaspoon salt. Let the polenta trickle in while stirring. Let it swell for about 10 minutes at low heat.

8. 8

   Finely grate the cheese. Stir into the polenta with oil. Season to taste with salt and pepper. Serve with the ragout.

Nutrition Facts

KCAL
850 kcal

CARBS
41 g

FATS
55 g

PROTEINS
49 g