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

Name: 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

eupoultry.eu

Recipes: Recipe for 10 servings Ingredients: - Leg of goose – 10 pcs. (approx. 2500 g) - Curing salt – 25 g - Ground black pepper – 5 g - Fresh garlic – 20 g -

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