Bittersweet Goose Legs

Preparation:

Preparation: Pour the vinegar into a saucepan, add the shallot, carrot, sugar, salt and goose legs. Bring to cooking. Drain the meat and let it cool. Also let the broth cool so that the fat solidifies on the surface. Melt the butter in a saucepan and brown the goose legs cut into slices, sprinkle them with half the sugar and a small piece of fat from the broth. Sprinkle with sugar and caramelize over low heat. Remove the meat, add the flour, mix, dilute with a glass of broth, let it thicken. Pour on the slices. Accompanying wines: Lessona DOC, Sagrantino Di Montefalco DOCG, Aglianico Del Vulture "Riserva" DOC.