Goose leg stuffed with dried fruits
Difficulty level: easy
Servings 6 people
Ingredients
- 3 goose legs boneless
- 60 g grapes dry
- 40 g pistachios peeled unsalted
- 1 egg
- 20 cl poultry stock
- 1 leaf laurel
- 300 g sausage meat
- 60 g figs dry
- 2 shallots
- 2 c. tbsp flat parsley chiseled
- 10 cl of wine dry white
- 1 c. coffee pepper crushed
- 80 g apricots dry
- 50 g Brazil nuts
- 6 pods garlic
- 2 c. tbsp oil
- 1 branch thyme
- Salt
- Pepper
Instructions
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Preheat the oven to 170°C (Th. 5/6).
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Cut the apricots, figs and Brazil nuts into small pieces. Soak the raisins for 10 minutes in lukewarm water, then drain them. Peel and chop the shallots.
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Mix the sausage meat with the shallots, egg, parsley, apricots, raisins, figs, Brazil nuts, pistachios and cracked pepper. Lightly salt and pepper.
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Lay out the boneless goose legs, overlapping them slightly to form a large rectangle. Salt and pepper, then distribute the stuffing in the center and roll everything up tightly. Tie the resulting roast carefully.
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Heat the oil in an ovenproof casserole dish. Brown the stuffed thigh on all sides for 10 minutes. Add the garlic cloves, the thyme and the bay leaf, deglaze with the white wine, then let reduce for 5 minutes.
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Pour in the chicken stock, cover and bake for 1 hour 40 minutes. Baste regularly with the cooking juices and turn the legs halfway through cooking.
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Let the meat rest for 15 minutes before removing the strings. Cut the thighs into thick slices. Drizzle with the cooking juices and serve hot with the accompaniment of your choice.
© Photocuisine for APVF – Festive Poultry
