Crispy goose leg with foie gras potatoes and scallion

Enrico Bartolini

INGREDIENTS

For 4 people

For the candied lemon and ginger
300 g of peeled ginger
300 g of lemon rind
2 l of water
300 g of sugar
1 g of cardamom

For the goose
4 goose legs
20 g of mustard
4 sprigs of thyme
2 sprigs of tarragon
10 g of paprika
6 g of curcuma
4 g of curry
30 g of extra virgin olive oil
10 g of unrefined salt
salt and pepper

For the goose base
the goose bones
3 carrots
3 sticks of celery
3 onions
2 cloves of garlic
5 button mushrooms
4 dl of red wine

For the potato and foie gras cakes
20 thick potato rounds
3 scallops of foie gras
50 g of clarified butter
salt

For the glazed scallion
8 scallions
150 g of goose base
500 g of coarse salt

For the sauce
150 g of goose base
5 g of soya lecithin
40 g of extra virgin olive oil

 

METHOD

For the candied lemon and ginger
Cut the ginger and lemon rind into cubes. Heat them separately to 80° C with half the syrup obtained from the other ingredients and cool them, repeating the process 12 times.

Bone and flatten the goose legs, spread them with mustard and sprinkle with spices and herbs, seasoning them with a little salt and pepper and a drizzle of oil. Cook them flat for 8 hours at 64° C, chill to 2° C, remove the fat and cook them again for 12 hours at 60° C in a vacuum-pack, then chill again to 2° C. Recuperate the cooking juices, which will be used with the bones to make a traditional base.
Toast the goose meat on the skin side with no added fat until golden, open it into two and trim, then season with a pinch of unrefined salt.

For the base
Cook the bones in the oven at 180° C, then add carrot, celery, onion, garlic and chopped mushrooms, baste with red wine and then add the meat juices and cover with iced water. Leave to consume slowly for a whole day, and filter.

Lightly blanch the potato rounds and place them one on top of each other, alternating them with slices of foie gras gently fried in the clarified butter, salt and pepper. Roast the "cakes" in the oven at 165° C for 8 minutes standing them directly on the baking sheet.

Wrap the scallions individually, without removing their skins, in tin foil after brushing them with goose base. Place them on a baking tray covered with coarse salt and bake in the oven at 165° C for 35 minutes.

Place the crispy goose, potato and foie gras cake and the base mixed with extra virgin olive oil and soya lecithin on the plate. Complete with a petal of scallion next to the cake and the candied lemon and ginger on the meat, to clean the palate.

 

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 Credits Brambilla-Serrani

Enrico Bartolini

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