Roasted goose leg with vegetable ragout with mushrooms and celery puree
Goose legs take time, but they can do wonders. They have great meat that you can cook in endless ways, like in this recipe with mushrooms and vegetables. They always go well with a glass of wine or a well-chilled beer.
Ingredients · Servings For 4 people
- 4 pcs goose legs
- 40 g dried mushrooms
- 2 pcs carrots
- 2 pcs onion
- 20 pcs shallots
- 5 cloves garlic
- 1 bunch sage
- 5 sprigs thyme
- 5 pcs bay leaves
- tomato paste
- 250 ml white wine
- 1 l chicken broth
- 1 leek
- 1 tbsp butter
- 500 g celery
- 300ml milk
- 600 g potatoes
Method · 2 h 12 min
- Sprinkle about 2 teaspoons of salt on the goose legs and rub it into them.
- Place the mushrooms in a bowl and pour over 350 ml of boiling water, leave to stand for 10 minutes, then remove with a slotted spoon and place in a bowl. Reserve the liquid.
- Preheat the oven to 180°C.
- Heat a heavy-bottomed frying pan on the stove and fry the thighs, skin side down, until nicely golden. This will take about 5 minutes. Turn and fry for another 2 minutes.
- Remove and add carrots, onions, shallots, garlic and herbs to the pan and sauté until everything softens.
- Add the soaked dried mushrooms, stir the puree and fry briefly to sweeten the puree. Increase the heat, add the wine and let it boil briefly, add the liquid from the mushrooms, stir the broth and transfer everything to the baking dish.
- Add the goose legs, cover with foil and place in the oven. Bake for about 1 hour until the goose is tender. Remove from the oven and let rest for 15 minutes.
- Chop the leek. Melt the butter in a saucepan, add the leek and fry until soft. Add the celery, pour in the milk and cook until soft.
- Boil the potatoes in salted water until soft. Blend the celery with the leek and milk into a puree. Drain the potatoes, add the celery puree and mash everything together. Season with salt and butter.