Goose legs with Chianti beans

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Clean or peel, wash and chop the soup greens. Peel and halve 2 onions. In a large pot boil up 1-1 1⁄2 l water with 1 tbsp. salt and bay leaf. Wash goose legs, put them in - they must be covered with water.

2. 2

   Cover and simmer for about 1 hour.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Lift the legs out of the stock and pat dry. Store the stock. Rub the legs with salt and pepper vigorously. Place on the fat pan (deep baking tray).

4. 4

   Bake in a hot oven for 1-1 1⁄4 for hours until the meat can be removed from the bone.

5. 5

   Pour the stock through a fine sieve. Measure 800 ml and chill for 10-15 minutes. Then degrease. Bring the stock to the boil and boil it down to half its volume over a high heat for 10-15 minutes. Meanwhile, rinse the beans in a sieve with cold water and drain.

6. 6

   Peel and chop 1 onion. Peel, wash and slice the carrots. Wash thyme, shake dry and chop.

7. 7

   Heat 1 tablespoon of oil in a saucepan. Sauté diced onions in it. Steam the carrots briefly. Add thyme. Dust with flour, stir in tomato paste and briefly sauté both. Deglaze with 400 ml goose stock, wine and vinegar and bring to the boil.

8. 8

   Season to taste with salt, pepper and sugar. After about 45 minutes roasting time pour over the goose legs. 15 minutes before the end of the whole cooking time, also spread the beans on the fat pan and cook them as well.

9. 9

   Do everything. Potato thalers are delicious with it (see page 79).

Nutrition Facts

KCAL
890 kcal

CARBS
31 g

FATS
59 g

PROTEINS
43 g