Polish Roast Goose

Score goose legs from the back side to the lower bone and carefully remove the bone. Chop 2/3 of the nuts, fillet the oranges and cut them into pieces. Mix the chopped nuts, orange fillets and cinnamon and shape into the boned goose legs, tucking them closed. Rub the goose legs with salt and pepper and place them in a roasting pan. Wash and dab the untreated orange and cut the zest into small pieces with a julienne ripper. Squeeze out the juice. Pour the orange zest, juice and chicken stock into the roasting pan. Add star anise and steam the goose legs at 190 °C a. 2 hours. Baste with stock in between. 15 minutes before the end of the cooking time, pour off the stock and brown the legs until crisp. Halve the remaining nuts and roast in a frying pan until golden brown. Degrease stock, season and pour into a saucepan. Knead butter and flour together and use to thicken the stock. Cut the goose legs once diagonally, sprinkle with nuts and serve with the sauce. Serve with roasted polenta and glazed carrots.

Related Recipes:

White Chocolate Cream with Orange SauceFor the cream of white chocolate with orange sauce, first chop the white chocolate into small pieces for the... Duet of Barberie Duck on Creamed Savoy Cabbage with Roasted Polenta and Port Wine Pepper SauceRemove the outer green leaves from the savoy cabbage head, quarter it and cut out the stalk. Cut the cabbage... GänseritschertFor the goose ritschert cut off legs at the joint, wash, dry, salt and pepper. Fry in hot fat on both sides... Rabbit with Traminer GrapesSeparate legs, forelegs and neck from the rabbit. Remove the back fillets. Chop the neck, belly flaps and back... Leg of Venison with Chanterelle Cream SauceA great pasta dish for any occasion: 1. rinse, clean and coarsely dice the greens. Peel and coarsely dice the... Grand Marnier CharlotteSoak gelatine in cold tap water, heat 100 ccm whipped cream, squeeze out gelatine and melt in the whipped... Stuffed Pike Perch with Sauerkraut in Wine Sauce* Boil sauerkraut in a saucepan. * Clean the onion and garlic and cut them off. * Heat the goose fat and... Corsican Orange Cream1. rinse the untreated orange hot, rub dry and grate the peel. Remove the white skin completely and cut the... Pasta with Three Delicious Sauces – Bolognese, Vegetable and Fruity-Nutty1. ) Prepare the meat sauce “Bolognese” (circa 25 min): Sauté onion cubes in hot olive oil*, add... Ribs with Apple CompoteStir honey, spices and mustard to a paste. Brush the meat with it, put the remaining paste aside. Spread...