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🍽️ Marinated Goose Legs with Apples and Prunes

680 kcal · 30 min · 4 servings

Ingredients

• 1.8 kg goose leg (4 goose legs)
• 30 g fresh ginger
• soup vegetables
• 100 g onions
• 5 allspice berries
• 3 cloves
• 250 ml red wine vinegar
• 125 ml Madeira
• 1 tsp black peppercorns
• 1-2 tsp herbs de Provence
• salt
• 250 g each shallots and plums
• 3 tart apples
• 2 tbsp raw sugar

Instructions

1. 1. Rinse the goose legs and remove visible fat.
2. 2. Set aside the removed fat in the covered refrigerator.
3. 3. Pierce the skin of the legs multiple times with a sharp knife.
4. 4. Peel the ginger and slice it into thin pieces.
5. 5. Clean the soup greens, rinse them, and chop them roughly.
6. 6. Peel the onions and cut them into quarters.
7. 7. Grind the allspice and cloves finely in a mortar.
8. 8. Mix red wine vinegar, Madeira, and 500 ml of water in a bowl.
9. 9. Add the legs, ginger, soup greens, onions, spices, and Herbs de Provence to the marinade.
10. 10. Let the legs marinate covered in the refrigerator overnight.
11. 11. Remove the legs from the marinade and pat them dry.
12. 12. Dice the reserved goose fat and render it in a casserole dish.
13. 13. Remove the cracklings with a slotted spoon and set them aside.
14. 14. Brown the goose legs in the fat on all sides.
15. 15. Pour off any excess fat.
16. 16. Pour half of the marinade with the spices and vegetables over the legs.
17. 17. Braise the legs in the preheated oven at 200 degrees (Gas: 3-4, Fan: 180 degrees) for 60 minutes.
18. 18. Peel the shallots and parboil them for 4-5 minutes in boiling salted water.
19. 19. Place the shallots in a sieve and let them drain.
20. 20. Rinse the prunes, halve them, and remove the pits.
21. 21. Quarter the apples, remove the core, peel them, and cut them into thick wedges.
22. 22. Remove the legs from the casserole dish.
23. 23. Loosen the stuck-on bits in the casserole dish with a brush.
24. 24. Strain the roasting juices and return them to the casserole dish.
25. 25. Season the sauce with salt and pepper.
26. 26. Arrange the legs, shallots, prunes, and apples around the legs.
27. 27. Cook everything for another 30 minutes in the oven.
28. 28. Caramelize sugar in a pot.
29. 29. Pour 125 ml of the remaining marinade over the caramel and let it boil off.
30. 30. Pour the caramel marinade over the shallots and fruits.
31. 31. Serve the dish with dumplings and browned almonds.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 28 g