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🍽️ Crispy Goose Legs with Apple and Chard

1262 kcal · 30 min · 4 servings

Ingredients

• 4 goose legs
• salt
• pepper (from the mill)
• 2 tsp marjoram
• 2 tsp mugwort
• 0.5 bunch parsley
• 1 l vegetable broth
• 1 onion
• 600 g red-fleshed apples
• 2 tbsp olive oil
• 1 shallot
• 300 g chard leaves
• 1 tbsp fruit vinegar
• 100 ml vegetable broth
• 1 tbsp mixed chopped herbs
• 1 pinch pepper
• salt
• sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel an apple, halve it, remove the core, and dice the flesh into small cubes.
3. 3. Peel an onion and dice it finely.
4. 4. Wash the parsley, shake it dry, and chop it finely.
5. 5. Rinse the goose legs under cold water and pat them dry with a kitchen towel.
6. 6. Season the legs generously with salt and pepper.
7. 7. Place the apple cubes, onion cubes, and parsley into a roasting dish.
8. 8. Place the seasoned goose legs on top of the vegetables.
9. 9. Roast the legs in the preheated oven for about 15 minutes.
10. 10. Deglaze the meat with the broth.
11. 11. Continue roasting the legs for another 60 to 70 minutes, depending on their size.
12. 12. Baste the legs repeatedly with the pan juices during the cooking time.
13. 13. Remove the cooked legs from the roasting dish and set them aside.
14. 14. Skim off excess fat from the sauce if desired.
15. 15. Strain the sauce through a fine mesh sieve into a pot.
16. 16. Simmer the sauce until the volume reduces to about 150 milliliters.
17. 17. Wash the remaining apples, halve them, and remove the cores.
18. 18. Cut the apple halves into wedges.
19. 19. Heat some skimmed goose fat (or alternatively butter) in a frying pan.
20. 20. Sauté the apple wedges in the pan for a few minutes.
21. 21. Turn the apples occasionally until they are tender-crisp but not soft.
22. 22. Peel a shallot and chop it finely.
23. 23. Wash the chard and remove the thick stems.
24. 24. Cut the large chard leaves into bite-sized pieces.
25. 25. Heat oil in a pot.
26. 26. Sweat the shallot cubes in the oil until translucent.
27. 27. Add the chard to the pot and sauté it briefly.
28. 28. Deglaze the vegetables with fruit vinegar.
29. 29. Top up the vegetables with vegetable broth.
30. 30. Bring the vegetables to a boil only briefly to keep them crunchy.
31. 31. Stir the fresh herbs into the vegetables.
32. 32. Season the vegetables with spices to taste.
33. 33. Plate each goose leg on a portion of chard vegetables.
34. 34. Garnish the dish with a few apple wedges.
35. 35. Glaze the goose legs with the reduced sauce before serving.

Nutrition per serving

• kcal: 1262
• Protein: 75 g · Fett/Fat: 96 g · Carbs: 26 g