Goose leg with vegetables
Tender, juicy goose meat complemented by flavorful vegetables. A very tasty, albeit quite simple dish. You don't need any special skills to prepare it, but the result will surprise and delight.
Composition:
- goose leg - 1 pcs.
- carrot - 1 piece
- garlic - 3 cloves
- onion - 1 pc.
- tomato paste - 1 tbsp.
- chicken broth - about 0.5 liters (or water)
- thyme and bay leaf
- black pepper and salt - to taste
Cooking:
Peel the vegetables, grate the carrots, and finely chop the onion and garlic.
Clean the vegetables, grate the carrots, and finely chop the onion and garlic.
Wash the goose leg and rub it with salt and pepper.
In a dry skillet or thick-bottomed pan, place the leg skin-side down and roast over low heat for about 20-30 minutes to render the fat.
When the leg is browned, add the onion, garlic, carrots, thyme and bay leaf. Pour chicken stock (or water) over the leg and vegetables to the level of the vegetables.
Salt, pepper, add tomato paste, cover and cook over low heat until cooked through - about 45 minutes.
The cooked meat should pierce easily and no pink juice should ooze out.
Serve the leg with the vegetables in which it was stewed.
Bon appetit!
