Tag Archives: meat recipe

Goose leg

Goose leg is braised slowly in the oven and thus remains juicy. The red wine can also be replaced with black currant juice, which tastes also very aromatic. I have goose leg, as shown in the picture above, with duchess peas served on chips. You can also classically rich goose leg with red cabbage or Brussels sprouts. Goose leg tastes just as good to kale. If you get no fresh goose leg, you should thaw frozen goose leg in the refrigerator overnight.

goose_leg

The best places for you the goose leg in a sieve, the sieve is to drip on a bowl and cover the goose leg off with a deep dish. I used a small portion of each leg of goose from 400 g in weight. Discard the defrosted the next day and rinse thoroughly under running water leg of goose. Goose leg dry with kitchen paper to remove the visible fat on the underside of the skin and set aside. Rub the leg of goose with salt and pepper. Preheat the oven to 180 degrees. A roasting pan or ovenproof casserole on the stove. The goose fat in the pan miss at high temperature until it is lightly browned. The fried pieces out goose fat is small and looks like flare fat. Continue reading

Duck breast with orange sauce

Duck breast with orange sauce goes well with red cabbage and hash browns corners. Preheat the oven to 200 °. Goose breast, rinse, dry and season with pepper and salt all around. Goose breast with the skin side up in a roasting tin and without cover on the middle rack for about 30 minutes fry, so the fat runs out. Peel the onions. An onion into quarters and cut an onion into small dice. 150 g orange marmalade filling in a saucepan, 1 / 2 liter add warm broth and stir. After 30 minutes of cooking time put the coarse onion pieces and fry sage leaves in the chest with goose fat and pour some orange broth.

Duck _breast

Do not use too much stock at once, so the geese breast scorched and not boiled. The roast goose breast for 60 minutes. It gradually pour half the remaining orange broth. The rest of the orange sauce and set aside. Red cabbage into strips. In a saucepan of goose fat omit, add the diced onions and red cabbage and fry lightly. Add sugar and red wine vinegar. The peel of oranges together with the white skin with a sharp chef’s knife cut, fillet the oranges and cut into small cubes. The orange field. Half of the orange juice with a little give to the red cabbage, 0.1 L broth and stir in 1 tablespoon orange marmalade and season the cabbage with salt and pepper. Cover and simmer for one of the red cabbage about 30 minutes gently. Heat a nonstick pan and fry the corn germ oil in it slowly until golden brown hash browns corners so that they will do well inside. Continue reading

Fall goose breast on lettuce

Smoked goose breast cut into slices and fan-shaped spread over three large flat plates. Pull apart into individual sheets lollo rosso, rinse briefly under running water and drain well. middle stump removed if it is too bitter. Lettuce leaves into bite-size pieces and pull them in a salad bowl. Blue grapes in half and remove any seeds. Lollo rosso mix with grapes and spread on the plates. Rinse a large ripe but firm pears and rub dry. Pear into quarters, remove stem, flower initial and core.

goose_letuce

Pear into wedges, sprinkle with lemon juice and serve alongside the salad. Stir from nut oil, balsamic vinegar and honey make a marinade. Season with freshly ground pepper and salt. Flat-leaf parsley finely chop and add to the marinade. Sliced ​​hazelnuts coated in a pan and fry without oil for so long, they start to smell it. Hazelnuts and distribute the marinade over the salad. Continue reading