Roast Goose Drumsticks with Prunes and Celery-potato Gratin
- 125 grams
- 1 tablespoon
- 200 grams
- 125 milliliters
- 30 grams
- 4 tablespoons
- 500 milliliters
instant Chicken broth
- 3 tablespoons
- For the potato and celery gratin
- 600 grams
mostly waxy Potatoes
- 4 sprigs
- 200 milliliters
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.
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.
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.