Goose legs with mango-orange sauce and aniseed savoy

Name: Goose legs with mango-orange sauce and aniseed savoy
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 G; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 800 g) Head Savoy cabbage; 1 (approx. 300 g) small mango; 2 Oranges; 1 Bag of saffron threads; 250 g Long grain rice; 1 medium onion; 1 TABLESPOON Butter or margarine; 4-5 Anise stars; 7-10 Tbsp grated nutmeg; 1 glass (400 ml) Goose or poultry stock; 1 TABLESPOON Cornstarch; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 G
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 800 g) Head Savoy cabbage
1 (approx. 300 g) small mango
2 Oranges
1 Bag of saffron threads
250 g Long grain rice
1 medium onion
1 TABLESPOON Butter or margarine
4-5 Anise stars
7-10 Tbsp grated nutmeg
1 glass (400 ml) Goose or poultry stock
1 TABLESPOON Cornstarch
7-10 Tbsp Parsley

Directions

1
Wash goose legs, pat dry and season with salt and pepper. Put goose legs on the fat pan of the oven, pour on 1/4 litre of water. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 1/2-2 hours. From time to time, pour the frying fat over the goose legs. In the meantime quarter the savoy cabbage. Remove stalk and outer leaves.
2
Cut quarter into fine strips. Peel the mango, cut the flesh from the core and chop finely. Peel oranges so that the white skin is completely removed. Cut the fruit flesh from the parting skins. Put mango cubes and orange slices aside. Bring 500 ml salted water with saffron to the boil, pour in rice and allow to swell for about 20 minutes. Peel and finely dice onion. Melt the fat in a pot, sauté the onion in it and add the savoy cabbage. Add 100 ml water and aniseed and steam covered for about 10 minutes. Season with salt and nutmeg. Meanwhile take goose legs out of the oven and keep warm.
3
Bring 500 ml salted water with saffron to the boil, pour in rice and allow to swell for about 20 minutes. Peel and finely dice onion. Melt the fat in a pot, sauté the onion in it and add the savoy cabbage. Add 100 ml water and aniseed and steam covered for about 10 minutes. Season with salt and nutmeg. Meanwhile take goose legs out of the oven and keep warm. Drain the fat and deglaze the meat with stock. Pour the stock through a sieve into a pot and bring to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Add mango cubes and orange slices to the sauce and warm up. Arrange goose legs with aniseed savoy cabbage, saffron rice and mango-orange sauce on plates and garnish with parsley
4
Drain the fat and deglaze the meat with stock. Pour the stock through a sieve into a pot and bring to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Add mango cubes and orange slices to the sauce and warm up. Arrange goose legs with aniseed savoy cabbage, saffron rice and mango-orange sauce on plates and garnish with parsley
5
Attention: in the nutritional value calculation 120 g goose fat are deducted!