Leg of Goose in Spekulatius Mulled Wine Sauce

Leg of goose in spekulatius mulled wine sauce

1. At the beginning prepare the dough for the bread dumplings (step 2). Wash the goose legs, pat dry and season with salt and pepper. Place the legs skin side up on the oven pan and add 1/4 liter of chicken stock. Preheat the oven (electric stove: 200 ° C, convection: 175 ° C). Peel an onion and the carrot and cut into small pieces. Wash the leek and cut into small pieces. Squeeze the oranges and add half of the juice to the legs along with the vegetables. Cook the goose legs in the oven for about an hour. Pour the broth over the legs two or three times during the cooking time. In the meantime, prepare the bread dumplings and Brussels sprouts (steps 2 and 3). For the sauce, take 2 tablespoons of goose fat and heat in a saucepan. Cut the onion into cubes and fry for about 3 minutes. Crumble the speculoos, add and stir together with the flour approx. 1 minute before the end of roasting. Deglaze with the mulled wine and the remaining orange juice and simmer for 2 minutes. Puree the sauce and season with salt and pepper. Brush the legs with honey 5 minutes before the end of the cooking time.

Bohemian bread dumplings

1. Mix the yeast with the sugar until the yeast liquefies. Sieve the flour and a pinch of salt into a bowl and knead with the yeast, egg yolks and milk to form a yeast dough. Let the dough rise in a warm place for an hour. In the meantime, cut the bread into cubes, toast in the butter and let cool. Add the roasted cubes to the dough and work into a smooth dough. Shape two long loaves on a floured work surface and cover with a cloth and let rise for another 15 minutes. Bring enough salted water to the boil and cook the dumplings for about 20 minutes. Turn the dumplings halfway through the cooking time. At the end of the cooking time, take the dumplings out of the water and cut into thin slices with a thread.

Brussels sprouts with caramelized walnuts

1. Remove the outer leaves of the Brussels sprouts and cut the stalk crosswise. Bring salted water to a boil and cook the Brussels sprouts for about 10 minutes until they are soft. Heat the sugar in a pan. When it is runny add the walnuts and caramelize while stirring. Add the boiled Brussels sprouts, stir-fry briefly, season with salt and pepper and serve with the goose legs, the sauce and the dumpling slices.