Summary

Ingredients

• 2 leg goose (s)
• 300 g pork belly
• 4 sausages
• 1 kg kale
• 1 liter poultry broth
• 2 tablespoon mustard
• 4 shallot (s)
• 1 tablespoon honey
• 1 tablespoon powdered sugar
• 1 bunch thyme
• 1 cup goose fat
• salt and pepper
• 4 tablespoon oatmeal
• 500 g potato (s), waxy
• 1 teaspoon sugar
• 2 tablespoon clarified butter

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Instructions

1. First blanch the kale. To do this, put the cleaned leaves in boiling water for about two minutes, then rinse in very cold water. Squeeze out the liquid and roughly chop the kale. Peel the shallots and cut into small cubes. Heat 2 spoons of goose lard in a large casserole and sweat the shallots in it. Add powdered sugar and mustard and mix with the shallots. Add the kale and the broth, mix everything well and add a little salt.
2. Wash and dry the goose legs and place on top of the kale. Close the pot and let everything simmer over medium heat for about two hours. Depending on the size of the goose legs, the cooking time may be longer. Take the legs out of the pot, dry them a little and season with salt.
3. Briefly heat the honey until it is liquid. Pluck the thyme leaves from the stems and add to the honey. Place the legs on a baking sheet and brush with the honey. Grill in the oven for about four to five minutes or roast with the convection grill for about ten minutes until the skin is brown and crispy.
4. The kale tastes best if you put it in the cold overnight after the cooking time, boil it the next day and bind it with the oat flakes.
5. Cook the waxy potatoes with their skins in salted water (jacket potatoes), then peel them and let them cool. Just before serving, heat some clarified butter in a pan and fry the potatoes well. Add the sugar to the pan and caramelize the potatoes until a brown crust forms on the tubers.