Leg Of Goose with Leek Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 leg (s) goose (500g)
- salt
- pepper
- 2 shallot (s)
- 4 tablespoon oil
- 2 cl cognac or brandy
- 125 ml water
- 1 sprig thyme
- 400 g carrot (s)
- 300 g leek
- 5 tablespoon meat stock, (instant)
- 5 tablespoon whipped cream
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Rinse the leg of goose with cold water, pat dry and line with salt and pepper on all sides. Peel and finely chop shallots.
- Fry the leg of the goose in the hot oil. Pour on the cognac or brandy. Add shallots and thyme and sauté briefly. Pour in water and stew the leg covered for about 70 to 80 minutes.
- In the meantime, clean the carrots, cut into slices and add to the leg 30 minutes before the end of the cooking time.
- Clean and wash the leek and cut into rings. Cook in the meat stock with 1 tablespoon of cream for about 20 minutes, allow the liquid to evaporate a little. Puree the leek, stir in the rest of the cream, reduce a little, season and stir in the butter.
- Cut the leg of goose into slices, arrange on the leek and cover with the carrots.
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