Goose legs in cherry and port wine sauce
easy
105 mins
105 mins
Ingredients
- 4 Гусиные ножки (окд.?/? ??H4,?4.?,4-?-4,4c?H
- 3 Onions
- 7-10 Tbsp Salt
- 3 Bay leaves
- 1/4 l Milk
- 3 TABLESPOONS Butter or margarine
- 1 pack of Flake Puree
- 1 collar flat leaf parsley
- 1 egg (size M)
- 3 TABLESPOONS Flour
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 800 g Brussels sprouts
- 2 TABLESPOONS Quince jelly
- 100 ml Port wine
- 1 TABLESPOON Cornstarch
- 5 TABLESPOONS Morello cherries with
- 7-10 Tbsp Juice
- 2 TABLESPOONS Oil
- 7-10 Tbsp Parsley
Directions
- 1
Wash clubs. Onions peel and halve. Cook in plenty of boiling salted water for about 1 hour. Add onions and bay leaves. Skim off the fat layer that develops in between.
- 2
In the meantime, boil 3/8 litres of salted water for the potato cookies. Add milk and 1 tablespoon of fat. Stir in the flake puree and let it swell for about 1 minute. Wash and chop the parsley. Knead into the potato mixture with the egg and flour.
- 3
Season with salt, pepper and nutmeg. Form into a roll (approx. 4 cm Ø) and chill for approx. 1 hour. In the meantime, wash the Brussels sprouts and cook in boiling salted water for about 20 minutes. Shortly before serving, toss in the remaining hot fat.
- 4
Take the legs out of the stock, pepper them and roast them in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 15 minutes. In the meantime melt the jelly. After half of the roasting time, spread it on the legs.
- 5
In the meantime, boil down 1/2 litre of goose stock and port wine over a high heat for about 5 minutes. Stir cornflour in a little cold water until smooth and thicken the sauce. Let it boil up. Add the cherries.
- 6
Season to taste with salt and pepper. Cut the cookie mixture into slices about 1 cm thick and fry in hot oil for about 2 minutes. Serve everything garnished with parsley.
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