Praline and Strudel of Goose with Earth Apple Kitchen Herbs Corner

Cut the meat of the leg of goose into small cubes and fry with a little oil or butter, extinguish with the goose stock and simmer briefly on low heat. Add a little mugwort and remove from heat.

Fold in the softened gelatine and place the whole on a rolled out cling film form. Fold the ragout into a tube on the plastic wrap and twist off individual balls with string. Leave the rolled ragout to cool for about four hours and then remove from the plastic wrap. Double coat the individual balls in classic Frankfurt breadcrumbs (breadcrumbs, flour, egg) and fry briefly in hot oil until done.

Before serving, place them in the hot oven for a few minutes.

For the strudel:

Season the cooked goose breast well and cut to size. Spread the meat farce on the laid out brick dough and wrap the goose breast in it. Roast the strudel in hot oil and put it in the hot stove form for about five minutes. Then cut the strudel and bring it to the table.

For the potato kitchen herb corner:

Make and peel the potatoes in their skins, mash them with olive oil and fold in the chopped fresh kitchen herbs. Season vigorously and place between two slices of puff pastry. Cut into corners, brush with egg yolk and bake in the preheated stove until crispy.

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