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Roast Recipes. Goose breast and leg with chanterelle potato noodles

Mushroom, Leek and Tarragon Pasta - Gordon Ramsay (June 2019).

Anonim

Fine ingredients, a bit of planning: this is how the festive menu becomes a pleasure. If you like goose, you will love this recipe.

Ingredients (for 6 servings)

For the sauce and goose pieces

  • 1 bunch of greens (cleaned)
  • 1 onion (peeled)
  • 2 tbsp goose fat
  • 1 tablespoon tomato paste
  • 1 tablespoon of sugar
  • 1/4 l of red wine
  • 600 ml goose stock
  • 2 sprigs of thyme
  • 1 tsp juniper berries
  • salt
  • pepper
  • 2 goose breasts (with bones, approx. 1.2 kg each)
  • 2 goose legs (approx. 500 g each)
  • some mugwort

For the red cabbage

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  • 2 red onions (peeled)
  • 2 tbsp goose fat
  • 2 glasses of apple and red cabbage (à 680 ml capacity)
  • 100 ml of red wine
  • 1-2 tablespoons orange marmalade
  • 150 grams of kumquats
  • 1 tbsp butter
  • 1 tablespoon of sugar

For the Schupfnudeln

  • 300 g mushrooms (eg chanterelles, herb chanterelles)
  • 3 tablespoons butter
  • 2 tbsp smooth parsley (chopped)
  • 2 packs of Schupfnudeln (refrigerated shelf)

Preparation the day before

1 For the sauce, roughly chop the greens, finely chop the onion. Sweat everything in hot lard. Stir in tomato paste, sauté briefly. Sprinkle with sugar, lightly caramelise. Deglaze with wine, cook for 5 minutes. Add the stock, thyme and juniper, halve everything in half. Season with salt and pepper. Strain, allow to cool, leave to cool.

2 Finely chop onions for red cabbage. Sweat in hot lard. Add red cabbage, red wine and jam, simmer for about 20 minutes. Stir in between. To taste, let cool. Cover with cold cover.

Wash 3 mushrooms, clean, drain on kitchen paper. Cover it with a lid.

Preparation on the feast day :

Take 1 goose out of the fridge approx. 1 hour before preparation, wash and dab it dry. Salt, pepper. Beat the clubs at the fleshy lower end with a little mugwort and fix with a wooden skewer. Distribute on the drip tray and cook for 45 minutes in a hot oven (220 degrees, center). Switch oven down to 80 degrees, continue cooking for approx. 3 hours.

Heat 2 red cabbage. Cut kumquats into thin slices. Simmer in hot butter for 2 minutes. Sprinkle with sugar, caramelise briefly, mix with the red cabbage. Keep warm.

3 For the potato noodles, fry the mushrooms in 1 tablespoon butter for approx. 5 minutes. Add the parsley, salt, pepper. Remove. Roast the dumplings in the remaining butter until golden brown. Add mushrooms.

4 Heat the sauce. Remove the goose pieces, possibly fry under preheated grill for a few minutes until crispy. Pour grease out of the drip tray. Dissolve the gravy with a little water and add to the sauce. Bind as desired with some cold-stirred cornstarch. Do everything.

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