Asia-Style Goose Legs with Plum Sauce and Fruity Pak Choi Salad

Club preparation:

1. Make a marinade for the legs: Wash the peppers, remove the seeds, peel the ginger, wash and clean the spring onions, peel the garlic. Roughly chop everything, place in a narrow, taller container and finely puree with soy sauce, 75 ml plum wine and coconut blossom sugar (honey) with a hand blender. Then taste, pepper and possibly salt. Wash the legs in cold water, dry them well, put them in a larger freezer bag and pour the marinade over them. Close the bag tightly and then briefly massage the legs in the marinade. Place the sachet in the refrigerator overnight and until ready. (This rest period is deliberately not specified because it is too long.) During this time (of course only as long as you don’t sleep … ;-))) massage the legs lightly in the marinade from time to time.

Preparation of the legs and sauce:

1. Take the legs out of the refrigerator one hour before preparation, but leave them in the bag. Halve the plums (very large thirds) and keep them ready. Preheat the oven to 180 degrees. Strip off the marinade from the legs, place them with the skin side up in a roasting pan and pour 200 ml of plum wine on top. Put the roasting pan in the oven on the lowest rack. The total cooking time is 2 hours 30. Mix some hot water with salt, have it ready and brush the legs with it every 20 minutes. After the first hour, switch the temperature down to 160 °, turn the clubs on the skin side and brush the underside, which is now on top, with salt water. If the liquid sizzle a lot in the next hour, add 100 ml of water. After the second hour has elapsed, turn the legs over again so that the skin side is up, add the plums to the stock and cook for another 20 minutes.
2. Then take the roasting pan out of the oven, slide in the grate on the 2nd rail from below and the tray underneath, switch on the grill function, put the legs back on the grate and grill for about 10 minutes (alternatively only high top heat), but keep an eye on it.
3. Meanwhile, pour the stock with the plums into a saucepan, dissolve any roasted aromas in the roasting pan with the remaining 100 ml of plum wine and add to the stock. From this – as best you can – remove the upper layer of fat with a tablespoon. Then bring to the boil and thicken with about 5 g of rice starch mixed with a little water (corn or potato starch also works). Then try and pepper and salt.

Salad:

1. Prepare this freshly in the last hour of cooking time for the legs. To do this, wash the pak choi, remove the roots, cut the white stems crosswise into fine strips and the leaves into coarser strips. Peel the mango, cut into not too small cubes. Wash the Nashi pear, cut into cubes the same size as the mango. Wash the peppers, cut in half lengthways, core and cut both halves crosswise into strips. Clean the spring onions and cut into thick slices. Mix everything in a bowl.
2. For the marinade, remove 50 g from the mango (Sometimes the flesh is slightly torn when peeling and cutting. In any case, take this for it and leave the beautiful pieces to dice.) The flesh together with plum sauce, plum wine, rice vinegar and Mix the ginger powder with the hand blender until creamy. Then season with salt and pepper. The marinade should be sweet and piquant. Finally, fold in both types of sesame and fold everything into the salad. It doesn’t have to go long for the pak choi leaves to stay crisp.

Tip for the side dish:

1. If you don’t always want rice: About 30 minutes before the legs are done cooking, put 100 g wok noodles in a bowl, pour 400 ml boiling water over them, add 1.5 teaspoons of salt and let them swell until they are slightly firm to the bite . Then drain through a sieve, rinse with cold water and drain well. In the last 10 minutes of grilling the legs, fry the noodles in a pan in a little peanut oil until lightly crispy and then serve with it ………….. doesn’t taste bad … ;-))

Annotation:

1. 8 …… and jaaaaaaa, the clubs may look dark and burned. But nooo, they’re not. The skin and the meat in general react very differently to the marinade when cooking than when it is prepared in the conventional way. The meat becomes very tender and the skin turns dark faster. The only thing where it really gets a bit black is the end of the bone sticking out, but it won’t be eaten anyway. If the roasting aromas have formed in the roasting pan from the sizzling marinade, then this is desirable. They are dissolved with the wine and later make the sauce nice and aromatic and give it its color.