Grilled goose meat under potatoes

Name: Grilled goose meat under potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 1 Onion; 1 Carrot; 1/2 Stalk leek (leek); 2 TABLESPOONS Sunflower oil; 200 ml Roast goose sauce from the day before; 300 g Goose meat from the previous day; 7-10 Tbsp Pepper; 75 g Gouda cheese; 175 ml Milk; 7-10 Tbsp grated nutmeg; 3 stalks of chives

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
1 Onion
1 Carrot
1/2 Stalk leek (leek)
2 TABLESPOONS Sunflower oil
200 ml Roast goose sauce from the day before
300 g Goose meat from the previous day
7-10 Tbsp Pepper
75 g Gouda cheese
175 ml Milk
7-10 Tbsp grated nutmeg
3 stalks of chives

Directions

1
Peel the potatoes and cook in plenty of boiling salted water for about 20 minutes. Peel onion and carrot and dice finely. Clean and wash the leek and cut into rings.
2
Heat the oil in a pan and fry the onion, carrot and leek. Pluck the goose meat and add to the vegetables. Add sauce from the day before and bring to the boil briefly, season with salt and pepper if necessary.
3
Place the ragout in an ovenproof dish (20 x 28 cm).
4
Grate cheese. Heat milk. Drain potatoes and let them evaporate briefly. Pour in the milk, mash everything to puree. Season to taste with salt and nutmeg and fold in cheese. Spread the potato mixture on the ragout and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
5
manufacturer) bake for about 25 minutes. Wash chives, shake dry and cut into fine rolls. Sprinkle the potato topping over the chives.