Goose legs on sweet and sour Puy lentil vegetables and rösti

Bill Macdonald
3 5
135 mins
135 mins


Servings: 4
  • 4 Carrots
  • 2 medium-sized onions
  • 1 Bay leaf
  • 1 TABLESPOON black peppercorns
  • 3 Cloves
  • 7-10 Tbsp Salt
  • 4 G
  • 750 g Potatoes
  • 1 Egg yolk (size M)
  • 1 TABLESPOON Cornstarch
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 250 g Puy lenses
  • 2 Spring onions
  • 3-4 Tbsp Balsamic vinegar
  • 2-3 TABLESPOONS dark sauce thickener


  1. 1

    2 Clean, wash and cut the carrots into pieces. Clean 1 onion and cut in half. Boil the carrots, onion halves, bay leaf, black peppercorns, cloves and a little salt together with 2-3 litres of water in a large pot. Wash the goose legs, put them into the boiling broth and bring to the boil. Cover and simmer for about 1 hour

  2. 2

    Peel and grate the potatoes. Mix grater, egg yolk and starch and season with a little salt, pepper and nutmeg. Heat 2 tablespoons of oil in a large coated frying pan. Add 6 tbsp. potato mixture, form into 6 small Rösti and fry over a low heat for about 5 minutes. Turn the Rösti halfway through the frying time. Remove the finished Rösti and let them drip off on kitchen paper. Fry the remaining 12 Rösti with 1-2 tbsp. oil in the same way. Place the Rösti on a baking tray

  3. 3

    Soak lentils in cold water for about 30 minutes. Peel 2 carrots, wash and cut into small cubes. Clean and wash spring onions and cut them diagonally into rings. Peel and finely dice 1 onion

  4. 4

    Lift the legs from the stock onto a fat pan of the oven and season with pepper. Pour on some goose stock (approx. 200 ml) and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. Place the Rösti in the oven approx. 5 minutes before the end of the cooking time and heat up

  5. 5

    Pour goose stock through a sieve, measure 1/2 litre and degrease. Drain the lentils in a sieve. Heat 1 tablespoon of oil in a pot. Sauté onion briefly in it. Add the lentils. Sauté briefly together, then deglaze with vinegar and the degreased goose stock. Cover and simmer for about 20 minutes. After 15-18 minutes remove the lid and add diced carrots. Let the remaining liquid boil away. Again measure 1/2 litre of stock, degrease and bring to the boil and let it boil down to half its volume in 15-20 minutes.

  6. 6

    Mix 1 tsp. salt with approx. 3 tbsp. cold water and brush the goose legs with it 10-15 minutes before the end of the roasting time

  7. 7

    Remove the finished goose legs from the fat pan, arrange on a large plate and keep warm. Drain the fat from the fat pan and remove the frying set with the cooked goose stock. Pour through a sieve into a pot and bring to the boil. Stir the sauce thickener into the stock and let it boil again for about 1 minute. Season sauce with salt and pepper. Season lentils with salt, pepper and vinegar. Stir in spring onions

  8. 8

    Arrange goose legs on the vegetables and drizzle with sauce. Serve with Rösti

Nutrition Facts

810 kcal
67 g
36 g
48 g

Categories & Tags

Main DishesChristmas