Goose legs with pumpkin-potato boullion vegetables

Name: Goose legs with pumpkin-potato boullion vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 Goose legs (approx. 450 g each); 3 Onions; 2-3 Bay leaves; 7-10 Tbsp Salt; 8-10 black peppercorns; 800 g Potatoes; 500 g Leeks (leek); 1 jar (720 ml /diluted 400 g) Pumpkin (spicy-sweet); 6 TABLESPOONS liquid honey; 7-10 Tbsp Chilli powder; 1/2 bunch flat leaf parsley; 1-2 red chillies; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp parsley, chillies and orange slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 Goose legs (approx. 450 g each)
3 Onions
2-3 Bay leaves
7-10 Tbsp Salt
8-10 black peppercorns
800 g Potatoes
500 g Leeks (leek)
1 jar (720 ml /diluted 400 g) Pumpkin (spicy-sweet)
6 TABLESPOONS liquid honey
7-10 Tbsp Chilli powder
1/2 bunch flat leaf parsley
1-2 red chillies
7-10 Tbsp freshly ground black pepper
7-10 Tbsp parsley, chillies and orange slices

Directions

1
Wash the legs thoroughly. Onions peel and halve. Boil up water, onions, bay leaves, salt and peppercorns in a large pot. Add goose legs and simmer at low heat for about 45 minutes. In the meantime wash, peel and dice the potatoes.
2
Clean, wash and cut the leek into fine strips. Pour pumpkin into a sieve and drain. Lift the legs out of the broth and let them drain on kitchen paper. Then place them on the fat pan of the oven (electric cooker: 175 °C/ gas: level 2) and fry them for about 1 1/4 hours. Mix honey, chilli powder and a little salt. Measure out 3/4 litre stock and gradually deglaze the legs with it. 40 minutes before the end of the frying time, place the potatoes on the fat pan and coat the legs several times with the honey mixture. 20 minutes before the end of the frying time, put the pumpkin and leek on the fat pan. Wash the parsley, dab dry and cut into strips. Take the fat pan out of the oven, take the legs down and mix the vegetables. Add chilli and parsley and season again with salt, pepper and chilli powder.
3
Measure out 3/4 litre stock and gradually deglaze the legs with it. 40 minutes before the end of the frying time, place the potatoes on the fat pan and coat the legs several times with the honey mixture. 20 minutes before the end of the frying time, put the pumpkin and leek on the fat pan. Wash the parsley, dab dry and cut into strips. Take the fat pan out of the oven, take the legs down and mix the vegetables. Add chilli and parsley and season again with salt, pepper and chilli powder. Serve one goose leg with vegetables on each plate. Garnish as you like with parsley, chillies and orange slices
4
Attention: here 100 g of goose fat are deducted