Leg of goose with duchess potatoes and bacon sprouts

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash goose legs, pat dry and season with salt and pepper. Put goose legs on the fat pan of the oven, pour on 1/2 litre of water and roast in the preheated oven (electric stove: 200 °C/ gas: level 3) for about 2 hours. From time to time, pour the frying fat over the goose legs. In the meantime, peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Meanwhile peel 1 onion, cut into quarters and add to the goose legs. Remove the outer yellow leaves from the Brussels sprouts and carve the stalk crosswise.

2. 2

   Cook the sprouts in boiling salted water for about 10 minutes. Remove, rinse in cold salted water and drain. Drain the potatoes and let them evaporate. Weigh 500 g potatoes, mash them slightly, mix with egg yolk and press through the potato ricer. Season with salt and nutmeg. Keep goose legs warm and drain the fat from the roast. Dissolve the roast fat with stock, put it in a pot with the onion, add marjoram and let it simmer for about 10 minutes. Put the potato mixture into a piping bag and spray approx. 16 medium-sized tuffs onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes until golden. In the meantime, peel and finely dice the remaining onion. Finely dice the bacon.

3. 3

   Dissolve the roast fat with stock, put it in a pot with the onion, add marjoram and let it simmer for about 10 minutes. Put the potato mixture into a piping bag and spray approx. 16 medium-sized tuffs onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes until golden. In the meantime, peel and finely dice the remaining onion. Finely dice the bacon. Skip the bacon in the pan, add the onion and sweat along. Add Brussels sprouts and steam covered for about 5 minutes. Season with salt and nutmeg. In the meantime pour goose stock through a sieve into a pot and bring to the boil. Stir the starch with 1 tablespoon of water until smooth and thicken the stock with it. Arrange goose legs with sauce, bacon and Brussels sprouts and duchess potatoes on plates

4. 4

   Skip the bacon in the pan, add the onion and sweat along. Add Brussels sprouts and steam covered for about 5 minutes. Season with salt and nutmeg. In the meantime pour goose stock through a sieve into a pot and bring to the boil. Stir the starch with 1 tablespoon of water until smooth and thicken the stock with it. Arrange goose legs with sauce, bacon and Brussels sprouts and duchess potatoes on plates

5. 5

   200 g goose fat are deducted

Nutrition Facts

KCAL
760 kcal

CARBS
26 g

FATS
49 g

PROTEINS
58 g