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🍽️ Roasted Goose Legs with Dried Plums

1464 kcal · 30 min · 4 servings

Ingredients

• 4 Goose legs
• 1 Onion
• 2 Carrots
• 250 g Celeriac
• 1 Apple
• 2 tbsp Vegetable oil
• 1 tbsp Tomato paste
• 200 ml dry red wine
• 400 ml Poultry broth
• 2 tbsp Butter
• Salt
• Pepper (from the mill)
• 2 Bay leaves
• 150 g Dried plums
• 40 ml Cognac

Instructions

1. 1. Preheat your oven to 160 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the goose legs thoroughly and pat them completely dry with a kitchen towel.
3. 3. Peel the onion, carrots, celery, and apple.
4. 4. Cut the peeled vegetables and apple into small, even cubes.
5. 5. Heat oil in a large casserole dish and fry the vegetable cubes in it for 2 to 3 minutes over high heat.
6. 6. Stir the tomato paste into the vegetables and fry it briefly together.
7. 7. Deglaze the pan by pouring in the red wine and scraping up any browned bits.
8. 8. Add some poultry broth.
9. 9. Place the goose legs in the liquid with the skin side facing up.
10. 10. Brush the legs with melted butter.
11. 11. Season the legs with salt and pepper.
12. 12. Add the bay leaves to the cooking liquid.
13. 13. Place the casserole in the hot oven and let the legs braise slowly for 2 to 2.5 hours.
14. 14. Pour the sauce over the legs repeatedly during the cooking time.
15. 15. Bring about 100 milliliters of water to a boil in a small pot.
16. 16. Pour the boiling water over the dried plums.
17. 17. Stir the cognac into the plums and let the mixture steep for about 15 minutes.
18. 18. Skim the fat from the surface of the sauce.
19. 19. Strain the sauce through a fine sieve if desired to smooth it out.
20. 20. Add the soaked plums to the finished sauce.
21. 21. Season the sauce to taste with salt and pepper.

Nutrition per serving

• kcal: 1464
• Protein: 80 g · Fett/Fat: 107 g · Carbs: 33 g