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🍽️ Crispy Goose Legs with Roasted Apples

745 kcal · 150 min · 4 servings

Ingredients

• 3 Carrot(s)
• 2 Onion(s)
• to taste Water (approx. 3 - 4 l)
• 2 Bay leaf(s)
• 1 tbsp Peppercorns
• 3 Clove(s)
• 6 Goose leg(s)
• Salt and Pepper
• 1 Rosemary sprig(s)
• 6 small Apple(s)
• 2 tbsp Cornstarch

Instructions

1. 1. Peel the carrots and wash them thoroughly.
2. 2. Cut the carrots into quarters.
3. 3. Peel the onions.
4. 4. Cut the onions in half.
5. 5. Place the prepared vegetables, spices, and one tablespoon of salt in a very large pot.
6. 6. Fill the pot with three to four liters of water.
7. 7. Bring the water to a boil.
8. 8. Wash the goose legs.
9. 9. Place the legs into the boiling water.
10. 10. Cover the pot with a lid.
11. 11. Simmer the legs gently for about 45 minutes.
12. 12. Remove the goose legs from the pot.
13. 13. Pat the legs dry with a kitchen towel.
14. 14. Place the legs on a fat-catching tray.
15. 15. Keep the broth in the pot for later use.
16. 16. Season the goose legs with pepper.
17. 17. Wash the rosemary.
18. 18. Pluck the rosemary needles from the stems.
19. 19. Place the rosemary needles between the legs.
20. 20. Pour about 200 milliliters of the goose broth over the legs.
21. 21. Preheat the oven.
22. 22. Set the oven to top and bottom heat at 200 degrees Celsius.
23. 23. Place the tray with the legs into the hot oven.
24. 24. Roast the legs for about one hour.
25. 25. Wash the apples.
26. 26. Add the apples to the legs after about 30 minutes of roasting time.
27. 27. Strain the remaining broth through a sieve.
28. 28. Measure out 1.5 liters of the strained broth.
29. 29. Remove the floating fat from the broth.
30. 30. Bring the broth to a boil in a pot.
31. 31. Reduce the broth over high heat for about 30 minutes.
32. 32. Reduce the amount of broth to half.
33. 33. Mix cold water with some salt.
34. 34. Brush the legs with the cold salted water 10 minutes before the end of the roasting time.
35. 35. Set the oven temperature to the highest level.
36. 36. Roast the legs until crispy at the highest temperature.
37. 37. Arrange the legs on a serving platter.
38. 38. Add the roasted apples to the legs.
39. 39. Keep the dish warm.
40. 40. Deglaze the pan drippings in the roasting pan with the reduced goose broth.
41. 41. Strain the sauce through a fine sieve.
42. 42. Remove the fat from the sauce.
43. 43. Bring the sauce to a boil again.
44. 44. Thicken the sauce with starch.
45. 45. Season the sauce to taste with spices.

Nutrition per serving

• kcal: 745
• Protein: 45 g · Fett/Fat: 54 g · Carbs: 28 g