bg header
logo_print

Goose leg with bergamot, a sweet and sour second course

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 4 people
Print
5/5 (1 Review)

Goose leg with bergamot, a gourmet second course for all palettes

Low temperature goose leg scented with bergamot is an elegant second course with a particular flavour capable of conquering all palates. The list of components, which includes specific items like goose legs and goose fat, deserves recognition. Credit also goes to a unique cooking method capable of preserving the nutritional properties and optimising the organoleptic yield, i.e., vacuum conditioning with a thermostated bath. Although this cooking method calls for very low temperatures and lengthy cooking times, it is still rather easy to implement.

As regards goose meat, it should be specified that it is a very fatty meat on average, about double that of chicken meat, which, however, is reminiscent of the flavour. However, it is extremely nutritious, both in terms of proteins and mineral salts. The organoleptic yield, then, is exceptional, as it is capable of enhancing the seasonings without losing flavour, as chicken meat risks doing. The recipe also includes the use of goose fat, which is reminiscent of pâté de foie gras. It is obviously a calorific food, but it is also nutritious and has good nutritional properties. In fact, it contains a lot of oleic acid, which primarily benefits the cardiovascular system.

Recipe goose leg with bergamot

Preparation goose leg with bergamot

  • To prepare the low-temperature goose leg with bergamot, start by salting the goose legs.
  • Then place them in a cooking bag, adding the goose fat, rosemary, and half the bergamot zest.
  • Apply the vacuum and cook in the thermostated bath for 12 hours at 68 degrees.
  • Now dice the pumpkin, place it in a cooking bag, and add the cinnamon and milk.
  • Apply the vacuum again and cook in the thermostated bath for 50 minutes at 82 degrees.
  • When the pumpkin is ready, pour the contents of the bag, excluding the cinnamon, into the blender and add the Parmezan cheese, clarified butter, and a little salt; then blend everything up.
  • Now add the other half of the bergamot peel and boil it briefly in lightly sweetened water (4 minutes is enough).
  • If the peel is still bitter, change the water and repeat the operation. Meanwhile, remove the legs from the vacuum bag, then put them in the oven for 5 minutes at 230 degrees.
  • Finish by serving the goose legs with the pumpkin cream and the sweetened bergamot peels.

Ingredients goose leg with bergamot

  • 1.2 kg of goose legs
  • 80 gr. of goose fat
  • 1 sprig of rosemary
  • 1 bergamot
  • 600 gr. pumpkin
  • 100 ml of whole milk
  • 1 cinnamon stick
  • 30 gr. of grated Parmesan cheese
  • 30 gr. of clarified butter
  • salt

Pumpkin’s nutritional value

Pumpkin is the main ingredient of the low-temperature goose leg, scented with bergamot. This ingredient was not selected at random. Its moderate calorie intake actually counteracts the substantial caloric intake of meat and fat, all from an angle that still values taste and color. The pumpkin is cooked at a low temperature in a thermostated bath with some aromas, the most prominent being cinnamon and rosemary. After cooking, the pumpkin is pureed to produce a thick, homogenous cream.

Coscia di oca al bergamotto

Not only is pumpkin delicious, but it’s also healthy. The supply of vitamins and mineral salts, along with the existence of magnesium, potassium, and vitamin C, are the main points of reference. Second, it is important to highlight the plentiful presence of beta-carotene, which not only gives vegetables their colour but also functions as a precursor to vitamin A. Pumpkin’s diuretic qualities are also valued because of its higher-than-average water content. Additionally, cucurbitin—found primarily in pumpkin seeds—is an antioxidant with anti-cancer properties due to its capacity to counteract free radicals.

Bergamot, a special citrus fruit

In reality, the bergamot adds a little inventiveness to the goose leg recipe. This unique citrus fruit can only be found in a very small region, specifically in the province of Reggio Calabria. Nevertheless, from a culinary and aesthetic perspective, it is a highly valued citrus fruit. In actuality, bergamot essence is a valuable ingredient that can improve a variety of goods.

Because of its distinctive flavour, bergamot is a favourite among many people. Sadly, not everyone has had the opportunity to taste the jam or the fruit; instead, most have only been able to detect its aroma in teas and herbal teas. Clearly, however, this is insufficient to fully appreciate the flavour, texture, and potential of this fruit!

For this recipe, only bergamot zest should be used. They should be cooked in water with sugar because they are quite bitter by nature. A few more procedures may be needed for this operation, depending on the fruit’s qualities. You can repeat the boiling process several times, changing the water and adding more sugar. The result, however, is extraordinary and capable of further embellishing a dish that is in itself exquisite and elegant.

5/5 (1 Review)
All rights reserved

Add a comment

Your email address will not be published. Required fields are marked *

You can use HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

COULD IT BE INTERESTING FOR YOU

Raspberry puff pastry heart, a Valentine’s Day delight

A simple filling that gives out a lot Since the filling best embodies the essence of the raspberry puff pastry, it is worthwhile to discuss. Raspberries, icing sugar, cream, milk, and mascarpone are...

Carciofi alla giudia

Roman-Jewish fried artichokes, a traditional Roman dish

Origins and curiosities of Roman-Jewish fried artichokes Roman-Jewish fried artichokes are one of the most famous and delicious dishes in Roman cuisine. Their origin dates back to the 16th century,...

Vanillekipferl

Vanillekipferl, traditional German tea biscuits

How did vanillekipferl biscuits come to be? Part of the history of vanillekipferl is unclear. On the other hand, it is believed that they originated in southern Germany in the 17th century. They...