Roast goose leg on lentil mash with Brussels sprouts
Ingredients (serves 4):
4 goose legs á 400 g
200 g carrots
200 g celeriac
250 ml red wine
500 ml poultry stock
2 bay leaves
4 thyme sprigs
2 tbsp corn starch
a little oil to fry
For the lentil mash:
450 g yellow mash
700 ml vegetable stock
3 tbsp butter
500 g Brussels sprouts
2 tbsp butter
Heat the oven to 200°C.
Chop the carrots, onions, celeriac and apple in small cubes.
Rinse the goose legs and pat dry. Season with salt and pepper.
In a roasting dish, heat a little oil and fry the goose legs on both sides. After about 5 minutes take the legs out and discard the grease.
Add the chopped vegetables to the roasting dish and fry for a couple minutes. Mix in the apple cubes and red wine. Let simmer for about 5 minutes, then add the poultry stock and bring to a boil. Place the goose legs in the stock, along with the thyme and bay leaves.
Place the lit on the baking dish and bake in the oven for about 60 minutes. Every 30 mins or so, baste the legs with the pan juices.
After 60 minutes, remove the lit and roast uncovered for another 30 to 60 minutes (depending on the size of the goose legs).
Meanwhile, trim the Brussels sprouts and cut an X into the core. This will make sure, the sprouts cooks evenly. Place the Brussels sprouts in a pot with boiling water, add a little salt and let simmer for about 15 to 20 minutes.
For the lentil mash, cook the yellow lentils in vegetable stock until tender.
Once the goose legs are done, put under the grill for a couple minutes to crisp up the skin.
Take the goose legs out of the baking dish and keep warm.
When the lentils are soft, drain and save some of the liquid for later. Mash the lentils with garlic, salt and pepper adding some of the saved liquid if the mesh is not smooth enough. Stir in the butter, season to taste and keep warm.
Spoon the fat from the baking dish and pour the stock through a sieve into a pot.
Bring the strained stock to a boil. Mix the corn starch with a little water and stir into the stock. Season with sugar, salt and pepper.
Drain the Brussels sprouts. Melt a little butter in a pan and add the sprouts. Season with nutmeg, salt and pepper to taste.
Divide the mash between four plates and set one goose leg on top of each. Spoon over the stock and serve with the Brussels sprouts.