Confit goose thigh
During Christmas period we often cook exceptional dishes that require a lot of time and much work to be delicious and equally good looking. Serving to our guests a goose thigh according to Mercure Hotel chef – Łukasz Miecznikowski is definitely an option worth considering.
- Goose thigh (330g)
- Potatoes (100g)
- Beetroot (300g)
- Eggs (2pcs)
- Apple (200g)
- Canned peach (100g)
- Potato flour (depending on potatoes)
- Honey (20g)
- White vinegar (20ml)
- Anise (stars) (2 pcs)
- Yellow beetroot (decoration)
- Pink beetroot (decoration)
- Beetroot powder (decoration)
- Micro chard (decoration)
- Chili peppers and garlic (to taste)
- Salt, pepper
A day before: cook the beetroots (wrapped in foil) in the temperature of 180˚C for 1,5 hour, after an hour add apples, canned peach, garlic and chili peppers.
Cook the potatoes till soft – we’ll use them to make potato dumplings the following day. Goose thigh should be cleaned of fat excess. Emboss the bone add salt and pepper to taste. Pour goose fat and cook in the temperature of 120˚C for 3 hours.
The day of the dinner: cut vegetables (only half of beetroots) into small cubes, add honey, mashed anise and vinegar. Add salt and pepper to taste and put away.
Second half of beetroots should be blended together with potatoes. Add eggs and form dumplings dough.
Heat the oven to 200˚C and put the goose inside (drained of fat) - heat for 20 minutes. Serve with thin beetroot slices, dumplings and jam.