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Braised Leg of Goose in Cherry Mulled Wine Sauce with Speculoos and Walnut Spaetzli

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Braised Leg of Goose in Cherry Mulled Wine Sauce with Speculoos and Walnut Spaetzli

The perfect braised leg of goose in cherry mulled wine sauce with speculoos and walnut spaetzli recipe with a picture and simple step-by-step instructions.

  • 4 piece Goose leg
  • 1 Glass Sour cherry without stone
  • 0,5 liter Red wine
  • 0,5 liter Mulled wine
  • 1 tbsp Tomato puree
  • 1 Carrot
  • 0,25 Celery bulb
  • 1 Leek
  • Cardamom,
  • 1 Cinnamon stick
  • 2 Aenis stars
  • 4 Cloves, salt, pepper, lemon zest
  • Spaetzli:
  • 500 g Flour
  • 5 Eggs
  • 100 g Speculoos biscuits
  • 100 g Walnuts
  • 5 dl Sparkling water
  1. Fry the goose legs all over and keep warm. Cut the vegetables into pieces and roast them in the roasting pan with the tomato puree. Deglaze with mulled wine, wine and cherry juice. Add the goose legs and stew in the oven for approx. 1 1/2 hours. Then strain off the sauce, thicken with a little corn maize and add the cherries.
  1. Pulverize the speculatius biscuits and walnuts in the cutter, mix with the flour and eggs and add enough mineral water until a viscous dough is formed. Approx. 1 hour let rest. Scrape in plenty of well-salted boiling water or pass through a sieve. Rinse the finished spaetzle in cold water. Toss in butter before serving. Fresh Brussels sprouts with apple and bacon strips dressed in butter go perfectly with it.
Dinner
European
braised leg of goose in cherry mulled wine sauce with speculoos and walnut spaetzli

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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