Goose legs with Armagnac cinnamon prunes and potato celery gratin
Goose legs with Armagnac cinnamon prunes and potato celery gratin is a recipe featuring fresh ingredients from the goose category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 goose legs
- Salt
- Pepper
- 125 g shallots
- 1 tbsp oil
- 200 g dried prunes
- 2 Cinnamon sticks
- 2 Bay leaves
- 125 ml red wine
- 30 g walnut kernels
- 4 tbsp Armagnac
- 500 ml instant chicken broth
- 3 tbsp cornstarch
- 600 g potatoes (mostly waxy)
- 4 stalks celery
- Salt
- Pepper
- 200 ml whipping cream
Instructions
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1.
Rinse goose legs and pat dry. Season with salt and pepper. Brown, add a splash of water, then simmer for 90 minutes, adding more water if needed. Peel shallots. In hot oil sauté them. Add prunes, spices, wine, nuts, and Armagnac; let simmer for 15 minutes.
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2.
Preheat oven to 200°C (gas: level 3-4, fan: 180°C). Peel, wash, and slice potatoes. Clean, rinse, and cut celery into pieces. Place potatoes and celery in a baking dish. Season with salt and pepper. Pour cream over them and bake for about 45 minutes.
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3.
Place goose legs on a baking tray and brush with salted water. Put in the oven for 10 minutes to crisp the skin. Resolve the pan drippings with some water, de-fat, and pour broth. Mix cornstarch with cold water, stir into sauce, bring to a boil once, season with salt and pepper. Take gratin out of the oven, turn on grill, briefly brown goose legs. Plate everything together.
