Leg of goose confit in its own fat served with Hokkaido pumpkin mousse and salad of baby spinach and cherry tomatoes with herb vinaigrette - Poultry

Ingredients

• Leg of goose – 10 pcs. (approx. 2500 g)
• Curing salt – 25 g
• Ground black pepper – 5 g
• Fresh garlic – 20 g
• Fresh thyme – 10 g
• Fresh rosemary – 5 g
• Bay leaf – 2 g
• Goose fat (goose lard) – 2500 g
• Hokkaido pumpkin – 1500 g
• Onions – 150 g
• Garlic – 10 g
• Clarified butter – 60 g
• 30% cream – 150 g
• Salt – 10 g
• Ground white pepper – 2 g
• Ground nutmeg – 0.5 g
• Lemon juice – 10 g
• Young (baby) spinach – 300 g
• Red cherry tomatoes – 400 g
• Red onion – 50 g
• Roasted sunflower seeds – 30 g
• Extra virgin olive oil – 100 g
• Balsamic vinegar – 20 g
• Dijon mustard – 10 g
• Honey – 10 g
• Salt – 3 g
• Ground black pepper – 1 g
• Fresh parsley – 5 g
• Fresh basil – 3 g
• Fresh thyme – 2 g