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🍽️ Crispy Goose Legs with Honey Grapes and Mini Gnocchi

2386 kcal · 30 min · 4 servings

Crispy Goose Legs with Honey Grapes and Mini Gnocchi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the goose legs thoroughly and pat them dry with a kitchen towel.
  3. 3. Season the legs generously with salt and black pepper.
  4. 4. Wash the carrots and cut them into large chunks.
  5. 5. Wash the apples, quarter them, and cut the flesh into coarse cubes.
  6. 6. Halve the onions and chop them into coarse cubes as well.
  7. 7. Slice the ginger into thin rounds.
  8. 8. Place the carrots, apples, onions, and ginger into a large roasting pan.
  9. 9. Place the goose legs on top of the vegetables with the skin side facing down.
  10. 10. Place the roasting pan in the center of the oven and roast the legs for about 60 minutes.
  11. 11. Mix the sour cherry jam, mustard, and balsamic vinegar in a small bowl.
  12. 12. Season the marinade to taste with salt and pepper.
  13. 13. Remove the roasting pan from the oven and turn the goose legs over.
  14. 14. Brush the legs evenly with the cherry-mustard marinade.
  15. 15. Increase the oven temperature to 230 degrees Celsius.
  16. 16. Move the legs to the second-highest rack and bake for another 15 minutes until crispy.
  17. 17. Wash the grapes and dry them thoroughly.
  18. 18. Heat one tablespoon of olive oil in a large frying pan over medium heat.
  19. 19. Fry the grapes for about 3 minutes until they start to burst slightly.
  20. 20. Add a pinch of allspice, salt, and honey, and toss the pan briefly to combine.
  21. 21. Remove the pan from the heat and keep the grapes warm.
  22. 22. Heat three tablespoons of olive oil in a separate frying pan.
  23. 23. Fry the mini gnocchi until golden brown and crispy.
  24. 24. Season the gnocchi with salt and pepper.
  25. 25. Wash the rosemary and shake off excess water.
  26. 26. Strip the needles from the stems and chop them finely.
  27. 27. Sprinkle the chopped rosemary over the finished gnocchi.
  28. 28. Remove the goose legs from the oven and wrap them in aluminum foil.
  29. 29. Let the meat rest for about 15 minutes.
  30. 30. Pour the roasting juices and vegetables through a fine sieve into a saucepan.
  31. 31. Add red wine and let the sauce reduce openly for about 10 minutes.
  32. 32. Season the sauce to taste with salt and pepper.
  33. 33. Serve the goose legs with the gnocchi, honey grapes, and sauce.
  34. 34. Enjoy this festive dish!

Nutrition per serving