John Myers
Crispy Leg of Goose À La Heiko
The perfect crispy leg of goose à la heiko recipe with a picture and simple step-by-step instructions.
- 4 Goose leg
- 2 Onions
- 2 Bay leaves
- 1 Rods Leek
- 3 Carrots
- 0,5 Celeriac fresh
- 1 bunch Parsley
- 1 tbsp Plum jam
- 125 ml Red wine
- Salt, pepper from the mill
- Food starch
- Clean the vegetables and cut them into small pieces. Peel and halve the onions. Now put everything in a saucepan with water and add 1 tablespoon of salt and bay leaves. Bring to the boil and add the goose legs. The water must be so much that the clubs are covered with it. Cover and cook over low heat for 1 hour.
- Preheat the oven to 200 ° C. Remove the goose legs from the stock and pat dry. Season with salt and pepper from the mill. Place on a fire-proof dish and grill for 30 minutes until crispy. Brush the clubs with salt water every now and then.
- In the meantime, pour the brew through a sieve and, if the brew is too greasy, degrease with a trowel. Now add the red wine and let it boil down for 15 minutes. Now add the plum jam and let it simmer for another 5 minutes over low heat. Thicken the sauce with the cornstarch and season with salt and pepper. Bon Appetit.
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