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rerecipe of the month

Recipe of the month of November

goose leg

In November we want to get you in the mood for the cold season with a goose leg and a wonderfully aromatic coriander and ginger sauce.

This is needed:

  • 4 goose legs
  • 2 tablespoons oil
  • 2 apples
  • 1 orange
  • 1 piece of ginger (alternatively 1 teaspoon ground ginger)
  • 150 ml poultry stock
  • 150 ml white wine
  • 100 ml water
  • 1tbsp hard grain organic coriander ground
  • 3tbsp honey
  • Salt and pepper to taste

And this is how it is done:

Preheat the oven to 180 °. Peel and dice onions, apples, orange and ginger. Wash the goose leg, pat dry and rub in with salt, pepper and coriander. Sear the legs in the roaster on all sides. Add apples, orange, onions and ginger and sauté briefly. Pour in the stock, wine and water and cook covered for about 40 minutes in the oven. Depending on the size of the legs, the cooking time can be slightly longer. Take out the legs and keep warm. Puree the sauce, pass it, add the honey and season with salt, pepper and coriander. Serve the legs with the sauce.
We wish a good appetite!



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