Goose legs on turnip purée

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash clubs. Peel onions, cut them into two quarters. Wash the marjoram. Onion quarters, legs, peppercorns and 2 stems of marjoram in a pot cover with water, salt. Bring to the boil and simmer for about 1 hour

2. 2

   Peel, wash and roughly dice the potatoes and vegetables. Chop the rest of the marjoram, except for a little bit. Take out legs and drain. Sieve the stock, degrease it and add about 3/4 l

3. 3

   measure. Store fat

4. 4

   Season legs with pepper and marjoram. Fry them on a fat pan or in a roaster in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 30 minutes until crispy

5. 5

   Cover and cook the potatoes and vegetables in the goose stock for about 20 minutes. Then mash them coarsely. Add some goose fat, season

6. 6

   Cut 2 onions into rings. Heat 1 tbsp. goose fat in a frying pan. Fry the onions until golden brown. Arrange everything with onions and garnish with rest of marjoram

Nutrition Facts

KCAL
650 kcal

CARBS
39 g

FATS
35 g

PROTEINS
41 g