John Myers
Legs of Goose Al Emilia-Romagna
The perfect legs of goose al emilia-romagna recipe with a picture and simple step-by-step instructions.
- 4 piece Goose leg
- 2 piece Carrot red
- 3 piece Onions white
- 1 toe Garlic
- 1 piece Bay leaf
- 2 piece Cloves
- 1 disc Celeriac fresh
- 0,25 piece Leek
- 12 piece Juniper berries
- 70 g Tomato paste
- 0,25 liter Red wine tart
- 2 liter Goose / vegetable broth
- 0,25 tsp Ground caraway
- 1 tsp Coriander powder
- 4 tbsp Bruschetta (dried)
- 1 tbsp Dried mugwort
- Goose fat / lard
- Salt
- Pepper
- Potato starch flour
- Parry the goose leg and remove excess goose fat and place it in a pan to drain.
- Use your finger to loosen the skin of the legs from the meat so that it forms a large pocket and fill each with a level teaspoon of the bruschetta mugwort mixture, then fix the skin on the meat again with a toothpick.
- Season the meat side of the legs with the remaining spice mixture, then add salt and pepper and set aside in a cool place to steep for a good hour.
- Clean the vegetables, the leftover plaster and, together with the pareses from the goose legs, caraway seeds and coriander powder, prepare a broth for our sauce in cold water.
- Set aside the peeled vegetables, as well as the halved and quartered onions, peppered with the bay leaf / cloves, and the garlic halves removed from the core for frying.
- Now the legs are seared in the goose fat, first on the skin side and then on the meat side and the back of the leg, finally fry the vegetables and roast the tomato paste, deglaze everything with the red wine and fill up with the broth for about 120 minutes cooked in the oven at 130 ° C while turning several times.
- Then take the legs out of the sauce and trim them with the skin side up in the infrared grill of the oven to color, pass the sauce with the vegetables on the same side as you like and bind with starch.
- The whole thing was with Thuringian dumplings and 7 hours of braised cabbage
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