Goose tacos with salsa and caramelised squash

Total time 3 hrs 5 mins

40 mins preparation time

2 hrs 25 mins cooking time

German-Mexican fusion at its best—these tasty goose tacos with a Japanese twist are guaranteed to delight your guests. Kikkoman Poke Sauce gives the filling an extra rich flavour boost.

Ingredients

10 portion(s)

For the goose:

4.2 kg

goose legs, approx. 6 pieces, 700 g each

900 g

onions, peeled, in thin strips

garlic cloves, peeled, sliced

150 g

ginger, freshly grated

600 ml

Kikkoman Sauce for Poke Bowl

For the salsa:

450 g

red cabbage, in short strips

150 ml

sesame oil

3 tsp

chilli flakes

60 ml

lime juice

For the squash:

600 g

butternut squash, peeled, diced (approx. 1 x 1 cm)

150 ml

olive oil

120 g

honey

Salt

150 g

pumpkin seeds

In addition:

corn tortillas

50 g

mild chillies, cut into rings

50 g

spring onions, cut into rings

50 g

pea shoots

Allergens:

Soy, gluten, sesame

Total weight per portion:

340

Weight per ingredient:

Meat approx. 150 g
Tortilla approx. 75 g
Salsa approx. 60 g
Squash approx. 30 g
Seeds approx. 15 g
Spring onion approx. 5 g
Chilli approx. 5 g

Preparation

Step 1

Preheat the oven to approx. 160°C (fan). Place the goose legs, onions, garlic, ginger and Kikkoman Poke Sauce in a roasting dish and cook for approx. 2 hours until the meat is tender and comes away from the bone easily. Skim off some of the fat. Pull the meat off the bone, mix with the cooked poke onions and set aside.

Step 2

To make the salsa, massage the red cabbage with the Kikkoman Soy Sauce, sesame oil, chilli flakes and lime juice. Set aside.

Step 3

Mix the butternut squash with the oil and honey, season with the salt and roast at 180°C for approx. 20 minutes. Toast the pumpkin seeds on a separate baking tray for approx. 5 minutes.

Step 4

Prepare the corn tortillas according to the packet instructions. For each serving, fill three tacos with hot goose meat, diced squash, salsa, pumpkin seeds, mild chilli slices, spring onions and pea shoots.

Tip:

If serving the tacos as a starter, 1 piece per portion is enough.

Recipe-ID: F1099

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