🍽️ Crispy Goose Legs with Oranges and Mashed Potatoes

Name: Crispy Goose Legs with Oranges and Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 4 goose legs; 0.25 l veal stock (from the jar); 2 oranges; 16 kumquats; 40 ml orange liqueur; 400 g floury potatoes; 0.25 l hot milk; 1 tbsp crème fraîche; 1 tbsp chopped thyme; salt (pepper)

1344 kcal · 30 min · 4 servings

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Ingredients

4 goose legs
0.25 l veal stock (from the jar)
2 oranges
16 kumquats
40 ml orange liqueur
400 g floury potatoes
0.25 l hot milk
1 tbsp crème fraîche
1 tbsp chopped thyme
salt (pepper)

Instructions

1. Wash the goose legs thoroughly and pat them dry with a kitchen towel.
2. Season the legs generously with salt and black pepper.
3. Heat a large pan and sear the legs on all sides until they have a golden-brown crust.
4. Place the seared legs in the oven and bake them at 175 degrees for 120 minutes.
5. Meanwhile, finely grate the peel of one orange to obtain the zest.
6. Peel the orange thickly and segment the fruit so that you get clean orange pieces.
7. Catch the released orange juice in a small saucepan.
8. Add the orange juice and half of the required liqueur amount to the pan and boil the liquid until it has reduced by half.
9. Pour in the veal stock and boil the sauce again until it has reduced by half once more.
10. Warm the orange segments and kumquats briefly in the finished sauce.
11. Peel the potatoes and boil them in plenty of salted water for 25 minutes.
12. Drain the cooking water and let the potatoes cool down completely.
13. Press the cooled potatoes through a potato ricer.
14. Stir the potatoes with hot milk to create a creamy mash.
15. Spread the mashed potatoes on the plates and place the goose legs on top.
16. Pour the warm orange sauce over the legs.
17. Garnish the dish with the orange zest and fresh thyme sprigs.

Nutrition per serving

kcal: 1344
Protein: 82 g · Fett/Fat: 95 g · Carbs: 36 g