Create an exquisite dish by preparing goose in mustard sauce with an unusual bean and carrot salad.
Ingredients
Goose Legs:
- Onion – 1 pc.
- Garlic clove – 0.5 pc.
- Bay leaf – 2 pcs.
- Goose legs – 4 pcs.
- White wine – 500 ml
- Butter – 20 g
- French mustard – 3 tsp
- Black pepper – a pinch
- Salt – a pinch
- Heavy cream (30%) – 400 ml
- Parsley – 2 tbsp
Bean and Carrot Salad:
- Shallot – 4 pcs.
- Carrot – 5 pcs.
- Garlic clove – 1 pc.
- Beans – 800 g
- Fresh basil – 5 g
- Olive oil – 2 tbsp
- Black pepper – a pinch
- Salt – a pinch
- Butter – 10 g
Preparation
Goose Legs: Clean and dry the goose legs. Remove tendons and cartilage from the leg pieces. Remove excess skin and fat from the goose legs (do not discard the fat and skin). Gently score the goose skin in a crosshatch pattern, then cut the legs in half at the joint.
In a pot, melt the reserved goose fat and skin, and season the goose legs with salt and pepper on both sides.
Remove the crisped goose skin from the pot, then fry the pieces of goose in the rendered fat along with a small amount of butter (starting with the skin side). When the meat skin becomes brown and crispy, remove the goose legs from the pot and pour out the fat.
In the same pot, sauté finely chopped onion and half a clove of chopped garlic in the reserved fat, then return the goose legs to the pot and fry them again. Add 2 cups of dry white wine. Mix everything. Add 1 package of heavy cream to the pot, reduce the heat, and add 1 bay leaf. Cover the pot and simmer over low heat for about 25 minutes.
Remove the meat from the pot, pour in another package of heavy cream into the remaining sauce. Mix.
Turn off the heat, add French mustard, pepper, chopped parsley, and mix.
How to Serve: Pour the sauce onto a plate, place the meat on top of the sauce. Sprinkle the meat with finely chopped parsley. Serve with the carrot salad.
Bean and Carrot Salad: Add beans to boiling water. When they are scalded, about 30 seconds, drain them in a colander (you can also keep the colander with the beans in the boiling water). Then immerse the beans in cold water and peel them.
Heat olive oil in a saucepan, sauté finely chopped garlic, and after a few minutes add sliced shallots. Sauté everything for 2-3 minutes over high heat. Add the remaining pieces of butter, and when the butter melts, add peeled and sliced carrots. Mix vigorously. Add a small amount of water.
Add the sautéed carrots with shallots to the peeled beans, mix everything. Add pepper, salt, and some chopped basil (you can also use mint), and mix.
