Goose Legs with Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg goose (s)
For the brew:
- 2 carrot (s)
- 1 leek stick (s)
- 1 piece (s) celeriac
- 1 onion (s)
- 2 clove (s)
- 10 peppercorns
For the vegetables:
- 1 kg Brussels sprouts
- 200 ml cream
- butter
- Sea salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the cooking stock, wash, clean and cut the vegetables into large pieces. Lard the onion with the cloves. Put everything together with the peppercorns in a liter of water in a saucepan and bring to the boil.
- Salt the stock and add the goose legs. Then pour in enough water to just cover everything. Bring the liquid back to the boil and simmer the legs for 30 minutes.
- Turn off the heat and let the legs sit in the brew for another 30 minutes.
- Clean the Brussels sprouts, cut the florets in half and blanch them in salted boiling water.
- Preheat the oven grill as hot as possible and, if possible, switch on the fan.
- Place the goose legs skin side up on a baking sheet. Salt the skin a lot and pour about 500 ml of the cooking stock onto the baking sheet. Slide the baking sheet into the oven on the top rail and grill the goose legs until the skin is dark and crispy. Take the legs out of the oven and let rest for five minutes.
- In the meantime, fry the Brussels sprouts in a saucepan with butter, season with salt, pepper and season with nutmeg. Pour in the cream and simmer openly for five minutes.
- This goes well with boiled potatoes, which can be poured over with the stock of the goose legs from the baking sheet. The rest of the brew can be strained and frozen.
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