Roast Goose Drumsticks with Prunes and Celery-potato Gratin

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Roast Goose Drumsticks with Prunes and Celery-potato Gratin
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Difficulty:
for pros
Difficulty
Preparation:
2 h.
Preparation
Calories:
1167
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories1,167 kcal(56 %)
Protein39.2 g(40 %)
Fat85 g(73 %)
Carbohydrates61 g(41 %)
Author of this recipe:

Ingredients

for
4
Ingredients
4
125 grams
1 tablespoon
200 grams
pitted Prune
2
2
125 milliliters
30 grams
4 tablespoons
500 milliliters
3 tablespoons
For the potato and celery gratin
600 grams
mostly waxy Potatoes
4 sprigs
200 milliliters

Preparation steps

1.

Rinse the goose, pat dry and season with salt and pepper. Brown the meat in a skillet, pour some water over and simmer 90 minutes over low heat, adding more water if necessary.  

Peel the shallots. Heat the oil in a saucepan, and saute the shallots until golden brown. Add  the prunes, spices, wine, nuts and Armagnac, simmer 15 minutes.

2.

For the potato and celery gratin: Preheat the oven to 200°C (approximately 400°F). Peel, rinse and slice the potatoes. Rinse the c, remove the strings and slice. Place the potatoes and celery in a baking dish, season with salt and pepper. Pour the cream over and bake until the potatoes are knife-tender and the gratin is golden brown, about 45 minutes.

3.

Place the goose on a baking sheet and brush with salted water. Roast until the skin is crispy, about 10 minutes. Remove from the pan. Pour a little water onto the baking sheet and scrape up any browned bits. Pour into the saucepan with the prunes and shallots, degrease, add the broth and bring to a simmer.

Mix the cornstarch with a little cold until utnil dissolved. Stir into the sauce and simmer, stirring until lightly thickened, season with salt and pepper. Serve the crisp goose with the sauce and the gratin.