John Myers
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Legs of Goose with Rosemary Potatoes, Candied Chestnuts + Chicory Salad
The perfect legs of goose with rosemary potatoes, candied chestnuts + chicory salad recipe with a picture and simple step-by-step instructions.
Chicory salad :
- 4 Pc. Potatoes
- 1 tablespoon Clarified butter
- 3 Branches Rosemary fresh
- 1 Pc. Chicory
- 1 Pc. Orange
- 6 Pc. Walnuts
Dressing:
- 1 teaspoon Mustard
- 2 tablespoon Corn oil
- 1 tablespoon Herb vinegar
- 2 tablespoon Cream
- Salt and pepper
candied chestnuts:
- 20 Pc. Pre-Cooked chestnuts
- 2 tablespoon Sugar
- Clean and wash the legs of the goose, rub dry with kitchen paper. Sear it in hot clarified butter in a pan, then you can put the whole thing in the oven for 5 hours at 160 ° C, but you can also continue to cook covered in the pan.
- Now clean, cut and wash the lettuce. Separate the orange into fillets, add the remaining juice to the dressing. Open walnuts, break through, add.
- Peel potatoes, cut into wedges, wash. After 1.5 hours, place on the baking tray, season with salt, add rosemary, cook for a good 20 minutes.
- I had frozen chestnuts pre-cooked, now they are thawed + only to be candied. In addition 2 ess. Use sugar, caramelize chestnuts in it.
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