Goose Jambalaya
Ingredients
Kg 1 goose legs
L 1 dark stock (venison or chicken)
G 375 medium or long grain rice
G 60 cajun seasoning
G 200 red bell pepper chopped
G 200 yellow bell pepper chopped
G 130 celery diced
G 100 onion diced
G 300 green onion
G 25 cloves garlic minced
N 1 medium size leek (washed and trimmed)
mL 20 white wine
N 1 small red chili diced
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Season the goose legs with salt, pepper and half of the cajun. Heat a large frying pan over high heat and add a little oil. Sear the goose on both sides until golden brown.
- Add the wine to deglaze and after 1′ add the stock. Cover and bake at 165 °C (329 °F) for about 2 h 30′. The goose meat should be able to pull away from the bone, otherwise continue cooking.
- While the goose is cooking prepare the vegetables. Thinly slice the leek and green onion, keeping separate the white from the green tops. Keep the green onion and leek tops aside. Cook the vegetables in a little butter with a pinch of salt and the rest of the cajun. Fry the vegetables until half cooked, for 2-3′, stirring occasionally.
- When the goose is cooked, add the rice and vegetables to the cajun pan, mix everything together, add the chopped green leek, cover and return to the oven for another 20-30′ or until the rice is cooked.
- Garnish with chopped green onion and serve one leg per person with a generous portion of rice.
Other
ChefMichael Hunter
Wine CouplingVerdicchio di Matelica Riserva DOCG
Other Info Kcal 491* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. This is a recipe from southern Louisiana. It has culinary roots stemming from the influence of the Spanish and French dominions during the 18th century. It is a combination of French rice pilaf and Spanish paella. There are countless recipes and styles to make this dish, but it usually contains rice, protein, vegetables and spices. Andouille sausage is a classic requirement accompanied by chicken, and sometimes seafood. The spiced andouille flavour with the waterfowl is a delicious combination for this recipe. You can substitute this ingredient with Duck or Pheasant legs.
