Place the goose legs with the coarsely diced greens, onions, two cloves of garlic, bay leaves, new spice and cloves in a large saucepan, cover with water and cook. The meat is cooked when you can easily remove the bone.
Take out the goose legs, cool them down and remove the skin, tendons and cartilage. Cut the meat into small pieces.
Boil the stock to half, drain and degrease, for example with a few layers of kitchen roll.
Cut the mango flesh, shallots and three cloves of garlic into medium-sized cubes, and the ginger into narrow strips. In a saucepan with hot oil, sauté the onions and garlic, then add the mango flesh and ginger, mix well and extinguish with three large ladles of goose stock and the vinegar, season with a tiny bit of salt and a tablespoon of sugar. Bring to a simmer at a low temperature. After about ten minutes, add the tandoori paste and crème fraîche.
Finally, add the goose meat, heat and serve on long-grain rice. Bon appétit! Fun Facts: To strengthen the stock from the goose legs, perhaps add a bit of goose giblets. The right touch can be achieved with white balsamic vinegar or fruit vinegar. Do not use olive oil for sautéing. Pickled ginger leaves in jars are available in well-stocked grocery stores. A good 20 euros try the ingredients for four people, but add the wine: ent
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