🍽️ Crispy Goose Legs with Herb Marinade

Name: Crispy Goose Legs with Herb Marinade
Total time: 30 min
Yield: 4 servings
Ingredients: 0.25 l dark beer (alternatively malt beer); 6 sprigs thyme (fresh); 8 sprigs rosemary; 2 allspice berries; 1 tsp peppercorns; 4 goose legs; 1 onion; 1 carrot; 1 clove garlic; salt; pepper; 0.5 l poultry broth

1221 kcal · 30 min · 4 servings

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Ingredients

0.25 l dark beer (alternatively malt beer)
6 sprigs thyme (fresh)
8 sprigs rosemary
2 allspice berries
1 tsp peppercorns
4 goose legs
1 onion
1 carrot
1 clove garlic
salt
pepper
0.5 l poultry broth

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Bring the dark beer to a boil in a pot together with half of the thyme sprigs, the rosemary, the allspice berries, and the peppercorns.
3. Remove the pot from the heat and place the goose legs into the hot marinade.
4. Let the legs marinate for at least 3 hours.
5. Peel the onions and cut them into wedges.
6. Peel the carrots and cut them into small pieces.
7. Peel the garlic clove.
8. Remove the goose legs from the marinade.
9. Season the legs with salt and pepper.
10. Place the legs in a roasting pan.
11. Add the onion wedges, carrot pieces, and garlic to the pan.
12. Pour the marinade through a sieve over the meat and vegetables.
13. Roast the goose legs in the hot oven for about 1 hour and 30 minutes.
14. After 1 hour, pour about 1/4 liter of poultry broth into the pan.
15. Baste the legs repeatedly with the roasting juices during the remaining cooking time.
16. Remove the goose legs from the sauce 10 minutes before serving.
17. Place the legs on a rack.
18. Brush the legs with salted water.
19. Increase the oven temperature.
20. Roast the legs until crispy.
21. Cook the dumplings according to package instructions in the sauce.
22. Wash the chives and shake them dry.
23. Cut the chives into small rings.
24. Place the roasting juices together with the onions, carrots, and garlic in a small pot.
25. Bring the mixture to a boil.
26. Puree the sauce finely using an electric hand blender.
27. Stir in the remaining poultry broth as needed to achieve the desired consistency.
28. Season the beer sauce with salt and pepper to taste.
29. Arrange the goose legs on a platter.
30. Serve the legs with the remaining herbs.
31. Serve the sauce separately.

Nutrition per serving

kcal: 1221
Protein: 79 g · Fett/Fat: 97 g · Carbs: 6 g