Legs Of Goose in White Wine Sauce with Figs in Currant Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 goose leg (s), or goose breasts
- 1 teaspoon clarified butter
- 1 teaspoon chicken stock (paste)
- 100 ml water
- 200 g shallot (s)
- 250 ml white wine
- 50 g raisins
- 1 teaspoon honey
- whipped cream
- 1 teaspoon cornstarch
- salt
- Cayenne pepper
- 2 tablespoon balsamic vinegar, white
- 8 fig (s), fresh
- 1 teaspoon butter
- 1 tablespoon jelly (currant)
Print Recipe
Pin Recipe Instructions
- Pierce the goose legs or breasts on the skin side several times and rub with salt.
- Heat the clarified butter in a pan and fry the legs all around. Then take it out of the pan and place in a baking pan.
- Use the pan and fat to sear the shallots, deglaze with white wine and add the poultry paste, raisins and water, briefly bring to the boil again. Pour the stock into the baking pan with the goose legs.
- Cover and simmer in the oven at 150 ° C (no convection) for about 2 hours, occasionally pour the brew over the legs. Then remove the legs and keep them warm.
- Pour the stock from the baking pan into a pan, reduce a little and season with honey, cayenne pepper and the balsamic vinegar. If you like, you can refine the sauce with a little whipped cream. Mix the cornstarch with a little cold water until the sauce is thickened. Stir in and bring to the boil again briefly.
- Sauté the prepared figs in hot butter with the currant jelly and arrange on a plate with the legs.
- Potato gratin goes very well as an accompaniment to this dish.
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