Gänsekeulen
Serves 1
Directions
- 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.
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