La Pontinella QB

Take a goose leg, cut off the excess fat and remove the upper bone to form a kind of pocket. This will be the container to our stuffed cabbage and onions (previously quickly fried) and raisins.

Season the meat with salt and pepper then place with the right amount of filling, wrap it with the outer edges of the goose and tie it all with kitchen string.

Put the leg under vacuum to bake immersed in water at 80 °C for about 5 hours. Once finished cooking, open the vacuum, dry the meat and pass it in the pan to give it the right gilding.

Scallop and serve with red onion relish “La Pontinella QB”.