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🍽️ Braised Goose Leg with Homemade Potato Dumplings

740 kcal · 30 min · 4 servings

Ingredients

• 8 fresh thyme
• 300 ml dark beer
• 3 allspice berries
• 1 tsp black peppercorns
• 1 tsp dried mugwort
• 4 goose legs (approx. 300 g each)
• 1 onion
• 1 carrot
• 1 garlic clove
• salt
• pepper (from the mill)
• 400 ml poultry broth
• 2 tbsp heavy cream (min. 30% fat content)
• 1 tsp cold butter
• 1 kg floury potatoes
• 1 stale rolls
• 20 g butter
• 200 g cornstarch (potato starch)
• 50 g flour
• 350 ml hot milk
• 4 tbsp chopped chives (for garnish)

Instructions

1. 1. Wash the thyme and shake it dry.
2. 2. Pour the beer into a pot.
3. 3. Add half of the thyme, the allspice berries, the peppercorns, and the mugwort to the beer.
4. 4. Bring the mixture to a boil.
5. 5. Remove the pot from the heat.
6. 6. Let the marinade cool down completely.
7. 7. Wash the goose legs.
8. 8. Place the legs into the cooled marinade.
9. 9. Let the legs marinate for at least three hours.
10. 10. Preheat the oven to 170 degrees Celsius with top and bottom heat.
11. 11. Peel the onion.
12. 12. Cut the onion into wedges.
13. 13. Peel the carrot.
14. 14. Cut the carrot into chunks.
15. 15. Peel the garlic clove.
16. 16. Remove the goose legs from the marinade.
17. 17. Season the legs with salt and pepper.
18. 18. Place the legs on a roasting pan.
19. 19. Add the onion wedges to the pan.
20. 20. Add the carrot chunks to the pan.
21. 21. Add the garlic to the pan.
22. 22. Strain the marinade through a sieve over the meat and vegetables.
23. 23. Roast the goose legs in the hot oven for about one hour.
24. 24. Place the potatoes in a pot.
25. 25. Steam the potatoes until tender, which takes 30 to 40 minutes.
26. 26. Cut the bread roll into cubes.
27. 27. Heat the butter in a pan.
28. 28. Toast the bread cubes in the hot butter until golden brown.
29. 29. Place the toasted cubes on kitchen paper.
30. 30. Let the cubes drain.
31. 31. Set the cubes aside.
32. 32. Peel the cooked potatoes while they are still hot.
33. 33. Press the hot potatoes through a potato ricer.
34. 34. Let the pressed potatoes cool down.
35. 35. After one hour of cooking, pour 250 milliliters of poultry broth over the legs.
36. 36. Baste the legs regularly with the roasting juices.
37. 37. Gradually add the remaining broth.
38. 38. Let the legs cook for another thirty minutes.
39. 39. Increase the oven temperature to 220 degrees Celsius in the last ten minutes.
40. 40. Brown the legs at the higher temperature.
41. 41. Place the cooled potatoes in a bowl.
42. 42. Add the cornstarch to the potatoes.
43. 43. Add the flour to the potatoes.
44. 44. Crumble the mixture with your hands.
45. 45. Pour the hot milk over the potato mixture.
46. 46. Season the dough with salt.
47. 47. Knead the ingredients into a smooth dough.
48. 48. Bring plenty of salted water to a boil.
49. 49. Flour your hands.
50. 50. Shape six to eight dumplings from the dough.
51. 51. Work the toasted bread cubes into the center of the dumplings.
52. 52. Place the dumplings into the boiling water.
53. 53. Let the dumplings simmer gently for 20 to 25 minutes.
54. 54. Strain the roasting sauce into a pot through a sieve.
55. 55. Keep the legs warm in the turned-off oven.
56. 56. Defat the sauce.
57. 57. Season the sauce with salt and pepper.
58. 58. Stir the cream into the sauce.
59. 59. Stir the cold butter into the sauce.
60. 60. Place the legs on hot plates.
61. 61. Pour the sauce over the legs.
62. 62. Serve the potato dumplings alongside.
63. 63. Garnish the dish with chopped chives.
64. 64. Garnish the dish with thyme sprigs.
65. 65. Serve the dish hot.

Nutrition per serving

• kcal: 740
• Protein: 36 g · Fett/Fat: 42 g · Carbs: 48 g