Goose legs on fine lentil vegetables

Name: Goose legs on fine lentil vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 g large green lentils; 4 (350 g each) Goose legs; 2 Onions; 1 TEASPOON Peppercorns; 3 Bay leaves; 7-10 Tbsp Salt; 2 (200 g each) Leek sticks (leek); 500 g Potatoes; 100 g Shallots; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 3 TABLESPOONS Balsamic vinegar; 1 collar Thyme

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 g large green lentils
4 (350 g each) Goose legs
2 Onions
1 TEASPOON Peppercorns
3 Bay leaves
7-10 Tbsp Salt
2 (200 g each) Leek sticks (leek)
500 g Potatoes
100 g Shallots
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
3 TABLESPOONS Balsamic vinegar
1 collar Thyme

Directions

1
Soak the lenses for about 8 hours, then rinse well. Wash the goose legs. Peel and halve the onions. Cook legs, onions, peppercorns and bay leaf in salted water for about 45 minutes. In the meantime clean, wash and cut the leek into rings.
2
Peel, wash and chop the potatoes. Peel shallots, possibly halve them. Remove the legs. Put them on a baking tray and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Keep stock, skim off fat. Sauté shallots and leek in hot fat for 5 minutes. Add lentils and roast. Deglaze with 1 litre of goose stock, cover and cook for approx. 40 minutes. Add potatoes after 20 minutes.
3
Sauté shallots and leek in hot fat for 5 minutes. Add lentils and roast. Deglaze with 1 litre of goose stock, cover and cook for approx. 40 minutes. Add potatoes after 20 minutes. Wash and chop the thyme. Season the lentil vegetables with salt, pepper, vinegar and thyme and arrange with the goose legs
4
Glass: Verrerie d`Arques