Christmas Goose Leg

Summary

Ingredients

• 1 onion (s)
• 60 g celeriac
• 1 carrot (s)
• 2 leg goose (s)
• 1 tablespoon oil
• 1 teaspoon powdered sugar
• 125 ml red wine
• 1 teaspoon tomato paste
• 125 ml poultry stock
• 1 teaspoon cornstarch
• 1 clove garlic
• 1 pinch (s) ginger
• Lemon peel, untreated
• Orange peel, untreated

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Instructions

1. Peel and dice the onion, celeriac, and carrot.
2. Heat the oil in a large pot or heavy-bottomed pan over medium heat. Add the goose legs and fry until browned on all sides. Remove the legs and set aside.
3. Add the powdered sugar to the pot and let it caramelize until golden brown.
4. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pan. Stir in the tomato paste and reduce for 1-2 minutes.
5. Add the diced vegetables to the pot and stir. Return the goose legs to the pot and pour the poultry stock over them. Cover and simmer over medium heat for 2 hours.
6. Remove the goose legs from the pot and discard the skin.
7. Pour the sauce through a sieve into a clean pot, pressing on the vegetables to extract as much liquid as possible. Discard the vegetables.
8. Skim the fat from the surface of the sauce.
9. Bring the sauce to a boil over medium-high heat. Dissolve the cornstarch in a little water, then stir into the sauce, stirring constantly until thickened.
10. Add the garlic clove, a pinch of ginger, and the orange and lemon peel to the sauce. Return the goose legs to the pot and let them warm through for 1-2 minutes.