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🍽️ Crispy Goose Leg with Pear and Onion Tartlets

650 kcal · 30 min · 4 servings

Ingredients

• 4 goose legs
• 1 onion
• 2 carrots
• 250 g celeriac
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 200 ml dry red wine
• 400 ml poultry broth
• 2 bay leaves
• 200 g puff pastry
• 2 onions
• 2 pears
• 1 tbsp butter
• 2 tbsp cream cheese
• lemon juice
• 80 mixed herbs (parsley, rosemary)
• oil (for frying)

Instructions

1. 1. Wash the goose legs thoroughly and pat them dry with a kitchen towel.
2. 2. Remove the skin from the goose legs.
3. 3. Cut the removed skin into thin strips.
4. 4. Fry the skin strips in a pan without extra oil until they are slowly golden brown.
5. 5. Let the fried skin strips drain on kitchen paper.
6. 6. Peel the onion, carrots, and celery.
7. 7. Cut the onion and carrots into small cubes.
8. 8. Slice the celery into thin rounds.
9. 9. Preheat the oven to 120 degrees Celsius using top and bottom heat.
10. 10. Heat oil in a casserole dish and sear the goose legs briefly on all sides.
11. 11. Remove the seared goose legs from the casserole dish and set them aside.
12. 12. Add the diced onions, carrots, and celery slices to the casserole dish.
13. 13. Fry the vegetables until brown.
14. 14. Stir the tomato paste into the vegetables.
15. 15. Deglaze the mixture with red wine.
16. 16. Add some poultry broth.
17. 17. Place the goose legs and bay leaves into the sauce.
18. 18. Place the casserole dish in the hot oven.
19. 19. Braise the legs slowly for about two and a half hours.
20. 20. Turn the goose legs repeatedly during the cooking time.
21. 21. Add more broth if necessary.
22. 22. Roll out the puff pastry for the tartlets.
23. 23. Cut out four circles with a diameter of about ten centimeters.
24. 24. Peel the onions for the filling.
25. 25. Slice the onions into rings.
26. 26. Peel the pears.
27. 27. Quarter the pears.
28. 28. Remove the core from the pears.
29. 29. Cut the pear flesh into cubes.
30. 30. Lightly sweat the onion rings and pear cubes in hot butter.
31. 31. Remove the pan from the heat.
32. 32. Stir the cream cheese into the pear and onion mixture.
33. 33. Season the filling with lemon juice.
34. 34. Place the puff pastry circles on a baking sheet lined with baking paper.
35. 35. Distribute the pear and onion mixture onto the tartlets.
36. 36. Leave a small border of pastry free.
37. 37. Remove the goose legs from the oven.
38. 38. Increase the oven temperature to 200 degrees Celsius.
39. 39. Bake the tartlets for about fifteen minutes until golden brown.
40. 40. Remove the goose legs from the sauce.
41. 41. Cover the goose legs with aluminum foil.
42. 42. Strain the sauce through a sieve.
43. 43. Set the strained vegetables aside.
44. 44. Reduce the sauce further if necessary.
45. 45. Season the sauce with salt and pepper.
46. 46. Return the goose legs and vegetables to the sauce.
47. 47. Fry the herbs briefly in hot oil.
48. 48. Let the fried herbs drain on kitchen paper.
49. 49. Plate the goose legs together with the vegetables and some sauce.
50. 50. Place the finished tartlets alongside.
51. 51. Garnish the dish with the fried herbs and cracklings.
52. 52. Serve the remaining sauce separately in a sauce boat.

Nutrition per serving

• kcal: 650
• Protein: 40 g · Fett/Fat: 40 g · Carbs: 35 g