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 vegetables.
2. Fry the goose legs in oil over medium heat, remove again. Dust the icing sugar in the saucepan and let it caramelize until light. Deglaze with red wine, stir in tomato paste and reduce a little. Add the vegetables, put in the legs and pour the stock over them. Cover and let simmer for 2 hours.
3. Just before serving, remove the legs and remove the skin. Pass the sauce through a sieve and degrease. Let the sauce boil down and thicken with cornstarch. Add ginger, garlic, orange and lemon peel, put in the legs and let it steep for a moment.
4. This goes well with a potato and celery puree seasoned with a pinch of cayenne pepper.
5. Tip: This recipe also tastes very good with goose breast.