Goose Leg with Pumpkin Puree and Apple Slices

Ingredients

• 150 g Brussels sprouts
• Salt
• 0.5 apple
• 1 tsp powdered sugar
• 2 tbsp butter
• 300 g cooked beetroot
• Salt
• Pepper (freshly ground)
• 40 g walnut kernels
• Salt
• Cayenne pepper

Instructions

1. 1.

   Preheat the oven to 160°C with upper and lower heat. Peel, clean, and cut the vegetables for the goose leg into 1-2 cm cubes. Dust powdered sugar in a hot pot and caramelize. Briefly toast tomato paste, then add the vegetables and sauté for 1-2 minutes. Deglaze with 100 ml wine and reduce until thick. Gradually pour in remaining wine and continue reducing. Then add broth. Wash, pat dry, place goose legs on top of the vegetables and roast in the oven for about 2 hours and 15 minutes.

2. 2.

   For the puree, remove seeds and possibly skin from the pumpkin flesh and cube it. Cook in milk with broth for 15-20 minutes until soft. Finally stir in ginger and mash everything finely with a potato masher. If needed, add more broth for a creamy consistency. Season with nutmeg, cinnamon, salt, fold in butter, and taste.

3. 3.

   Take the finished goose legs from the pot and keep warm. Strain the sauce through a sieve into a saucepan and bring to boil. Whisk starch with some cold water until smooth and stir into the sauce. Reduce until creamy and season with salt and cayenne pepper.

4. 4.

   Wash, clean, and split Brussels sprouts into individual leaves. Briefly blanch in salted water, drain well. Wash apple and slice thinly. Caramelize powdered sugar in a pan, add butter, then briefly steam apple and Brussels sprouts together, set aside. Warm sliced beetroot in the pan. Season everything with salt and pepper and taste.

5. 5.

   Plate the puree, sauce, vegetables, and goose legs together and garnish immediately with walnut halves before serving.