Goose legs with honey and thyme crust

Ingredients for 6 servings:

• 6 goose legs, frozen, thawed
• 1 package of soup vegetables
• 150 ml honey, liquid
• 1 tbsp, heaped thyme, dried
• 100 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

quick and tasty

Cut the soup vegetables into thick slices and spread them out in a glass roasting dish, mixing them well. The layer should be 2 cm thick. Then place the raw, lightly scored goose legs, back side down, on top of the vegetables and season with salt and pepper. Now pour the broth between the legs and place the lid on the roasting dish. Place the roasting dish in the oven preheated to 200°C (top/bottom heat) and let it warm up without fan. After 10 minutes, set the oven to 200°C fan and let the goose legs cook for 1 hour. Do not open the dish during this time! The goose legs will lose their fat in the heat. The water in the broth will evaporate. Cook the legs accordingly at 200°C. The bed of vegetables prevents the legs from burning. After 1 hour, remove the roasting dish from the oven and turn the legs over. Close the roasting pan again and cook for another hour at 200°C (fan oven). Don’t worry, nothing will burn! Don’t open it halfway through! Shortly before the time is up, put the thyme in a porcelain dish and pour the honey over it. Place the dish in the microwave and heat for 20 seconds on full power. Then remove it and mix well. Caution: it will be hot and very runny. When the time is up, remove the roasting pan from the oven, remove the legs, and skim off all the fat with a ladle. Spread the vegetables evenly again and place the legs on top, back-side up. Now pour the honey-thyme mixture over the legs with a spoon. Place the roasting pan uncovered in the oven and let the legs brown for another 15 minutes at 200°C (fan oven). Add another layer of the honey-thyme mixture and leave in the oven until the desired color is reached. After another 5-15 minutes, the legs are ready. Now place the roasting pan on a board and serve the legs. The vegetables can be eaten in addition to or as an alternative to red cabbage.