Kale with goose legs

Ingredients for 4 servings:

• 2 goose legs
• 300 g pork belly
• 4 Mettwurst sausages
• 1 kg kale
• 1 liter chicken broth
• 2 tbsp mustard
• 4 shallots
• 1 tbsp honey
• 1 tbsp powdered sugar
• 1 bunch of thyme
• 1 cup goose fat
• salt and pepper
• 4 tbsp oat flakes
• 500 g potato(s), waxy
• 1 tsp sugar
• 2 tbsp clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 3 hours 10 minutes

Kale with goose legs

First, blanch the kale. To do this, place the trimmed leaves in boiling water for about two minutes, then refresh them in very cold water. Squeeze out the liquid and roughly chop the kale. Peel the shallots and cut them into small cubes. Heat two tablespoons of goose fat in a large casserole dish and sauté the shallots. Add the powdered sugar and mustard and stir into the shallots. Add the kale and stock, mix well, and add a little salt. Wash and dry the goose legs, and place them on top of the kale. Cover the pot and simmer over medium heat for about two hours. Depending on the size of the goose legs, the cooking time may be slightly longer. Remove the legs from the pot, dry them slightly, and season with salt. Briefly heat the honey until it melts. Pluck the thyme leaves from the stems and add them to the honey. Place the legs on a baking sheet and brush with the honey. Grill in the oven for about four to five minutes or fry using a fan-assisted grill for about ten minutes, until the skin is brown and crispy. The kale tastes best when refrigerated overnight after cooking, then reheated the next day and thickened with the oatmeal. Cook the waxy potatoes in salted water with their skins on (jacket potatoes), then peel and let cool. Shortly before serving, heat a little clarified butter in a pan and fry the potatoes until well browned. Add sugar to the pan and caramelize the potatoes until a brown crust forms on the tubers.