Roasted goose leg with stuffed apples and polenta

Roasted goose leg with stuffed apples and polenta

Based on 14 ratings
Lucie

Lucie

Contributor

Difficulty

Medium 👍

Preparation

45 min

Baking

150 min

Resting

0 min

Ingredients

2Servings
2
goose legs
100 g
celery root
50 g
carrots
75 g
leek
1
onions
3
apples (divided)
tbsp
clarified butter
1 tsp
tomato paste
150 ml
red wine
250 ml
goose stock
1
bay leaves
1 tsp
ground cinnamon (divided)
1 sprigs
thyme
45 g
butter (divided)
150 ml
vegetable stock
100 ml
milk
¼
nutmeg
60 g
polenta
1 tbsp
sugar
50 g
almond slices
40 g
raisins
50 ml
orange juice
1 tbsp
dark rum
½ tbsp
lemon juice
½ tbsp
cornstarch
50 ml
water
salt
pepper
oil for frying
MetricImperial

Utensils

oven, vegetable peeler, cutting board, knife, cooking spoon, roasting pan, oven rack, baking dish, plastic wrap, fine grater, large pot, apple corer, frying pan, spatula, small pot, baking sheet, sieve, whisk, small bowl

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How-To Videos

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How to make creamy polenta

how-to-prepare-celery-root

How to prepare celery root

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal1210
Fat90 g
Protein58 g
Carb33 g
  • Step 1/10

    Preheat oven to 120°C/250°F. Make incisions at the joint-end of the goose legs. Season with salt, then set aside. Peel and dice celery root. Peel carrots and cut into bite-sized pieces. Cut leek into 1.5-cm/ 0.5-in. slices. Peel and roughly chop onions. Cut a part of the apples into bite-sized pieces.
    • 2 goose legs
    • 100 g celery root
    • 50 g carrots
    • 75 g leek
    • 1 onions
    • 1 apples
    • salt
    • oven
    • vegetable peeler
    • cutting board
    • knife

    Preheat oven to 120°C/250°F. Make incisions at the joint-end of the goose legs. Season with salt, then set aside. Peel and dice celery root. Peel carrots and cut into bite-sized pieces. Cut leek into 1.5-cm/ 0.5-in. slices. Peel and roughly chop onions. Cut a part of the apples into bite-sized pieces.

  • Step 2/10

    In a roasting pan, heat clarified butter. Transfer goose legs to the roasting pan and sear on medium-high heat. Remove goose legs and transfer vegetables and apples to the roasting pan. Add tomato paste and stir to combine. Deglaze with red wine and reduce to half. Add goose stock, bay leaves, a part of the cinnamon, and thyme and stir to combine. Season to taste with salt and pepper.
    • tbsp clarified butter
    • 1 tsp tomato paste
    • 150 ml red wine
    • 250 ml goose stock
    • 1 bay leaves
    • ½ tsp ground cinnamon
    • 1 sprigs thyme
    • salt
    • pepper
    • cooking spoon
    • roasting pan

    In a roasting pan, heat clarified butter. Transfer goose legs to the roasting pan and sear on medium-high heat. Remove goose legs and transfer vegetables and apples to the roasting pan. Add tomato paste and stir to combine. Deglaze with red wine and reduce to half. Add goose stock, bay leaves, a part of the cinnamon, and thyme and stir to combine. Season to taste with salt and pepper.

  • Step 3/10

    Transfer roasting pan with vegetables to the oven at 120°C/250°F. Place goose legs on an oven rack above and bake for approx. 2.5 hrs.
    • oven
    • oven rack

    Transfer roasting pan with vegetables to the oven at 120°C/250°F. Place goose legs on an oven rack above and bake for approx. 2.5 hrs.

  • Step 4/10

    Heat a part of the butter in a large pot. Add vegetable stock and milk. Finely grate nutmeg. Season to taste with salt and pepper. Bring to a boil and add polenta. Reduce heat and let simmer for approx. 5 min., stirring often. Transfer polenta to a baking dish lined with plastic wrap. Smooth down, cover polenta with plastic wrap, and refrigerate.
    • 25 g butter
    • 150 ml vegetable stock
    • 100 ml milk
    • ¼ nutmeg
    • 60 g polenta
    • salt
    • pepper
    • baking dish
    • plastic wrap
    • fine grater
    • cooking spoon
    • large pot

    Heat a part of the butter in a large pot. Add vegetable stock and milk. Finely grate nutmeg. Season to taste with salt and pepper. Bring to a boil and add polenta. Reduce heat and let simmer for approx. 5 min., stirring often. Transfer polenta to a baking dish lined with plastic wrap. Smooth down, cover polenta with plastic wrap, and refrigerate.

  • Step 5/10

    Slice off the bottoms of the remaining apples and hollow out, using an apple corer. Heat remaining butter in a large pot. Add sugar and remaining cinnamon. Stir almond slices into the butter-sugar mixture and let toast for approx. 2 min, or until golden brown. Add raisins, orange juice, dark rum, and lemon juice, and stir to combine.
    • 2 apples
    • 20 g butter
    • 1 tbsp sugar
    • ½ tsp ground cinnamon
    • 50 g almond slices
    • 40 g raisins
    • 50 ml orange juice
    • 1 tbsp dark rum
    • ½ tbsp lemon juice
    • apple corer
    • cooking spoon
    • cutting board
    • knife
    • large pot

    Slice off the bottoms of the remaining apples and hollow out, using an apple corer. Heat remaining butter in a large pot. Add sugar and remaining cinnamon. Stir almond slices into the butter-sugar mixture and let toast for approx. 2 min, or until golden brown. Add raisins, orange juice, dark rum, and lemon juice, and stir to combine.

  • Step 6/10

    Place apples on a baking dish and stuff with almond-raisin mixture. Transfer to the oven at 120°C/250°F for approx. 30 min.
    • baking dish

    Place apples on a baking dish and stuff with almond-raisin mixture. Transfer to the oven at 120°C/250°F for approx. 30 min.

  • Step 7/10

    Remove polenta from the fridge. Cut off the edges, then cut polenta into 3x4-cm/ 1x1.5-in. pieces.
Heat oil in a frying pan and fry polenta for approx. 2 min., or until golden brown on both sides.
    • oil for frying
    • frying pan
    • knife
    • spatula

    Remove polenta from the fridge. Cut off the edges, then cut polenta into 3x4-cm/ 1x1.5-in. pieces. Heat oil in a frying pan and fry polenta for approx. 2 min., or until golden brown on both sides.

  • Step 8/10

    Remove roasting pan with vegetables from the oven, place a baking sheet under the oven rack and raise temperature to 220°C/425°F. Return tops to baked apples and bake for another 15 min. Using a sieve, strain sauce from vegetables into a pot. Bring to a boil and let simmer for approx. 10 min. Mix cornstarch and water in a small bowl to make a slurry. Add slurry to the sauce and stir to combine.
    • ½ tbsp cornstarch
    • 50 ml water
    • small pot
    • baking sheet
    • sieve
    • whisk
    • cooking spoon
    • small bowl

    Remove roasting pan with vegetables from the oven, place a baking sheet under the oven rack and raise temperature to 220°C/425°F. Return tops to baked apples and bake for another 15 min. Using a sieve, strain sauce from vegetables into a pot. Bring to a boil and let simmer for approx. 10 min. Mix cornstarch and water in a small bowl to make a slurry. Add slurry to the sauce and stir to combine.

  • Step 9/10

    Remove goose legs and stuffed apples from the oven.

    Remove goose legs and stuffed apples from the oven.

  • Step 10/10

    Serve stuffed apples, polenta, and goose leg and pour the sauce over the goose legs. Enjoy!

    Serve stuffed apples, polenta, and goose leg and pour the sauce over the goose legs. Enjoy!

  • Enjoy your meal!

    Roasted goose leg with stuffed apples and polenta

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