1Prepare a brine with 40g of salt per 1 liter of water.
2Place the 4 goose legs (approx. 350g each) in the brine and let them soak for 24 hours, preferably thawing them in the brine overnight.
3Braise the goose legs classically with root vegetables (2 carrots, ½ leek, 50g celery, 1 white onion), red wine (150ml), juniper berries (6 pieces), and piment grains (6 pieces).
4Add 1 tablespoon of tomato paste, 1 tablespoon of flour, and 1.5 liters of water.
5Cook slowly to achieve a dark, rich sauce.
6Season with salt and black pepper.
7Thicken the sauce with Mondamin if desired.
8Finish the dish with a knob of butter.
Ingredients
4 pieces Gänsekeulen
40 g Salz (for brine)
1 l Wasser (for brine)
1 Flocke Butter
2 pieces Karotten
0.5 Stange Lauch
50 g Sellerie
1 piece weiße Zwiebel
1 EL Tomatenmark
1 EL Mehl
150 ml Rotwein
1.5 l Wasser
6 pieces Wacholderbeeren
6 pieces Pimentkörner
Salz
Schwarzer Pfeffer
Mondamin
Tips
The key to juicy goose legs is a simple brine (40g salt per 1L water) for 24 hours, preferably thawing the legs directly in it overnight.
After braising, add a knob of butter at the end for flavor.