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🍽️ Crispy Goose Leg with Plum-Apple Sauce

650 kcal · 30 min · 4 servings

Ingredients

• 4 goose legs (approx. 250 g each)
• 1 carrot
• 1 onion
• 0.25 celeriac
• 1 ripe apple (e.g. Boskop)
• 30 g ghee
• 1 tbsp tomato paste
• 250 ml dry red wine
• 250 ml goose stock (jar)
• 2 bay leaves
• 2 allspice berries
• 1 tsp fresh chopped rosemary
• 1 tsp dried mugwort
• salt
• pepper (from the mill)
• 100 g mixed dried fruit (plums, apples, apricots, dates)
• 1 tsp cornstarch
• mugwort (for garnish)

Instructions

1. 1. Rinse the goose legs thoroughly and pat them dry with a kitchen towel.
2. 2. Preheat the oven to 160 degrees Celsius with top and bottom heat.
3. 3. Peel the vegetables and the apple.
4. 4. Remove the hard core from the apple.
5. 5. Cut the vegetables and the apple into small, even cubes.
6. 6. Melt the ghee (clarified butter) in a large casserole dish.
7. 7. Fry the diced vegetables on all sides until browned.
8. 8. Stir the tomato paste into the vegetables.
9. 9. Let the tomato paste cook briefly until it darkens in color.
10. 10. Deglaze the pan with half of the wine.
11. 11. Let the liquid simmer briefly.
12. 12. Pour in the remaining wine and the meat stock.
13. 13. Bring the sauce to a brief boil.
14. 14. Add the spices and herbs.
15. 15. Season the sauce with salt and pepper to taste.
16. 16. Season the goose legs with salt and pepper as well.
17. 17. Place the legs skin-side down on top of the vegetables.
18. 18. Put the dish in the preheated oven for 1 hour.
19. 19. Turn the legs over after the first hour.
20. 20. Finish braising the legs for another 1 to 1.5 hours.
21. 21. Chop the dried fruit into small pieces while the meat cooks.
22. 22. Carefully remove the cooked legs from the sauce.
23. 23. Place the legs on a baking sheet.
24. 24. Strain the sauce into a clean pot using a sieve.
25. 25. Preheat the oven's grill function.
26. 26. Bring the strained sauce back to a boil.
27. 27. Mix the cornstarch with cold water to form a smooth paste.
28. 28. Thicken the boiling sauce with the starch mixture.
29. 29. Add the dried fruit pieces to the sauce.
30. 30. Let the sauce simmer briefly to soften the fruit.
31. 31. Taste the sauce one last time and adjust seasoning if needed.
32. 32. Place the legs under the hot grill.
33. 33. Grill the legs for 4 to 5 minutes until the skin is crispy.
34. 34. Remove the legs from the oven.
35. 35. Plate the goose legs.
36. 36. Serve with the plum-apple sauce.
37. 37. Garnish the dish with fresh mugwort.
38. 38. Optionally serve potato dumplings as a side dish.

Nutrition per serving

• kcal: 650
• Protein: 45 g · Fett/Fat: 40 g · Carbs: 30 g