Parsnip Soup with Baked Goose Pralines

Season the legs with salt and pepper and sear them in olive oil on all sides. A relatively large amount of fat dissolves in the process! But the fat is a good flavor carrier and helps afterwards to keep everything in shape.

Add the bay leaf and juniper berries and deglaze with the red wine. Reduce the wine by half and pour in the stock. Braise the whole thing in the oven, with a lid, at 200 °C for about 2 ½ hours, the meat should come off the bone easily.

Take out the legs and let them cool down, when they are at room temperature detach the meat from the bone, roughly cut the meat together. If necessary, season the meat a little.

Line a small mold with plastic wrap and press the meat into the mold. Cover with plastic wrap and refrigerate overnight with a weight to chill through.

The next day, turn out the meat and cut into equal-sized cubes. Double bread the cubes and fry them, swimming in the oil, until golden on all sides.

Before serving, blend the soup again well with a blender( It could be that the sour cream flocculates). Add the chocolates to the soup.

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