Goose Leg, Cooked in the Roasting Foil, with Hazelnut Crust

A delicious strawberry recipe!

Season the goose legs with salt and season with pepper, then individually form in roasting foil, together with the vegetables and spices. Close the filled roasting foil.

Put the filled roasting foil into the cold oven and bake at 180 degrees Celsius for fifty to sixty minutes until golden brown.

Take out and cut open the roasting foil. Keep the goose legs warm on a baking tray.

Strain the vegetables with the gravy through a fine sieve, skim off excess fat, reduce the gravy to 1/3 in a saucepan. Add the chopped thyme and thicken the sauce with a little cornstarch if necessary.

Toast the finely ground hazelnuts in a frying pan without fat, stirring until golden, cool.

For the hazelnut crust, beat the butter until creamy, add the egg yolks and thyme and beat well. Fold in the breadcrumbs and the roasted hazelnuts, seasoning well with salt and freshly ground pepper. Place in the refrigerator for a short time. Then form an oblong piece, shape into a cut open freezer bag and pat between the bag halves until flattened, but not too thin. Peel off the top plastic wrap, place the nut mixture on the goose legs, peel off the second plastic wrap and lightly flatten the amount.

Then bake under the oven broiler for about two min. The crust must get a golden yellow color.

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