Goose Leg and Mini Quiche with Pears and Onions
Gänsekeule und Mini-Quiche mit Birnen und Zwiebeln is a recipe with fresh ingredients from the goose category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 goose legs
- 1 onion
- 2 carrots
- 250 g celery root
- 2 tbsp Vegetable oil
- 1 tbsp Tomato Paste
- 200 ml dry red wine
- 400 ml poultry stock
- 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
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1.
Wash the goose legs, pat them dry and remove the skin. Cut the skin into thin strips and slowly brown them in a pan without oil. Drain on kitchen paper. Peel and dice the onion, carrots and celery root or slice them.
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2.
Preheat the oven to 120°C with fan and top heating.
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3.
Brown the goose legs briefly in hot oil in a roasting dish from all sides. Remove and add onions, carrots and celery root. Brown, stir in tomato paste and deglaze with red wine. Add some poultry stock and place the legs and bay leaves. Slow‑cook in the hot oven for about 2½ hours, turning the legs occasionally and adding more broth if needed.
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4.
For the tarts roll out the puff pastry and cut four circles of about 10 cm diameter. Peel the onions and slice into rings. Peel the pears, quarter them, remove the core and dice. Sauté together in hot butter briefly. Remove from heat, stir in cream cheese and season with lemon juice. Place the pastry on a baking sheet lined with parchment. Spread the pear‑onion mixture onto the tarts leaving a small border. Take the legs out of the oven and raise the temperature to 200°C. Bake the tarts for about 15 minutes until golden brown.
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5.
Meanwhile remove the legs from the sauce and cover with foil. Strain the sauce through a sieve and set aside the vegetables. If needed reduce the sauce further and season with salt and pepper. Return the legs and vegetables to the pan.
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6.
Fry the herbs briefly in hot oil and drain on kitchen paper.
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7.
Arrange the legs together with the vegetables and some sauce on plates. Place the tarts alongside and garnish with herbs and crispy onion skins. Serve remaining sauce separately.
