Legs Of Goose with Polenta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg (s) (goose legs)
- salt and pepper
- 2 onion (s), peeled and quartered
- 2 clove (s) garlic, peeled
- 1 carrot (s), peeled, cut into pieces
- 1 small celery, peeled
- 1 tablespoon tomato paste
- 6 peppercorns
- 2 grains allspice
- 1 clove (s)
- 1 bay leaf
- 5 stalks thyme
- 1 stalk rosemary
- 0.25 liter ¼ poultry stock
- Red wine, dry, to taste
- 250 g polenta, instant
- 10 leaves sage
Print Recipe
Pin Recipe Instructions
- Rinse the goose legs, pat dry, pull out any remaining quills. Season the meat all over with salt and pepper. In a large hot roasting pan, first sear on the underside so that the fat comes out, then from the top. Pour off the fat except for about a tablespoon and set aside.
- Add onions, garlic, carrot, celery and tomato paste, sauté. Deglaze with 1/8 l poultry stock, add herbs and spices. Cover and let simmer for about 75 minutes, turning every now and then. If necessary, gradually pour in the remaining poultry stock.
- Preheat the oven to 200 degrees.
- In the meantime, stir the polenta into 650 ml of boiling salted water and cook for eight to ten minutes over low heat while stirring (see also package instructions).
- Brush a flat baking dish with goose fat. Pour in the polenta paste, smooth it out. Brush with goose fat and place the sage leaves pulled through the fat on top.
- Place the baking dish on a baking sheet in the oven on the second shelf from the bottom. Slide the legs on a grid directly over the polenta so that the dripping fat falls onto the polenta. Fry for about 20 minutes until crispy.
- Strain the meat stock, degrease if necessary, season with salt, pepper and red wine, serve with the goose legs and the polenta.
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