Data dodania: 3 července 2014

St Martin's goose's leg in plum sauce accompanied by celery salad with aroma of Pszczyna honey and spice liqueur with potatoes in herbs



  • 6 goose legs, approx. 25 dag/leg
  • 1.5 goose fat
  • salt
  • pepper
  • garlic
  • marjoram
  • olive oil


  • 2 celeries
  • 200 ml sweet cream
  • 6 dag raisins
  • 60 ml Pszczyna Honey and Spice
  • Liqueur
  • Sugar


  • 6 medium potatoes
  • 15 dag goose fat
  • salt
  • thyme


  • 0.7 l wine
  • 0.5 kg plums
  • 10 dag butter
  • 300 ml honey



Marinate goose legs in garlic and marjoram, and stew in their own fat. Serve with celery salad with mayonnaise and Pszczyna Honey and Spice Liqueur, and potatoes fried in goose fat and baked in the oven with herbs and garlic. Prepare sauce by stewing plums in semi-dry wine, thickened with butter.



This meal was prepared by the Restaurant “Stara Piekarnia” from Pszczyna during the 4th “Silesian Tastes Festival 2009” in Pszczyna.

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