Goose legs in sherry-orange sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash goose legs, pat dry and season with salt, pepper and mugwort. Put the legs of goose on the fat pan of the oven and pour on 1/4 litre broth. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/4 hour. In the meantime, peel 2 oranges so that the white skin is completely removed. Cut the oranges into slices. Wash 2 oranges, dab dry and rub the skin off. Cut oranges in half, squeeze the juice.

2. 2

   Mix half juice with mustard and 1/2 teaspoon salt. Fold in the oil. Cover and put aside. Wash the salad thoroughly and let it drip off. Peel and finely dice the shallots. Peel, wash and finely dice the potatoes. Heat butter in a pot. Sauté shallots and potatoes in it. Gradually add 1/4 litre stock and simmer for 12-15 minutes. In the meantime grate parmesan finely. Mix salad and orange vinaigrette. Add orange slices and fold in carefully. Fold the parmesan into the potato risotto.

3. 3

   Heat butter in a pot. Sauté shallots and potatoes in it. Gradually add 1/4 litre stock and simmer for 12-15 minutes. In the meantime grate parmesan finely. Mix salad and orange vinaigrette. Add orange slices and fold in carefully. Fold the parmesan into the potato risotto. Take the legs out of the oven and keep warm. Deglaze the meat with sherry and the rest of the orange juice. Place in a saucepan and skim off the fat. Bring sauce to the boil. Season with salt and pepper. Arrange everything together and garnish with orange peel, pink berries and mugwort

4. 4

   Take the legs out of the oven and keep warm. Deglaze the meat with sherry and the rest of the orange juice. Place in a saucepan and skim off the fat. Bring sauce to the boil. Season with salt and pepper. Arrange everything together and garnish with orange peel, pink berries and mugwort

5. 5

   200 g of fat are deducted

Nutrition Facts

KCAL
740 kcal

CARBS
45 g

FATS
39 g

PROTEINS
39 g