Oven-baked goose legs with cinnamon and red wine sauce

Ingredients for 4 servings:

• 4 goose legs
• salt and pepper
• 150 g leek
• 200 g carrot(s)
• 200 g celery
• 2 tsp thyme, dried
• 1 cinnamon stick(s)
• 500 ml chicken stock
• 200 ml red wine, dry
• some mustard
• Sauce thickener, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 40 minutes

Wash and dry the goose legs, then carefully score the skin with a sharp knife to help the fat drain off. Rub the goose legs with salt and pepper and place on a roasting rack. Place in the oven on the middle rack. Place a deep baking tray or roasting pan under the rack to collect the rendered fat. Roast the legs in a preheated oven at 180°C for 30 minutes. Wash and trim the leeks and cut into thick rings. Wash and trim the carrots and celery, then slice the carrots and dice the celery into medium-sized cubes. Add the vegetables to the roasting pan and toss with the rendered goose fat on the tray. Roast for another 30 minutes with the legs on the rack above. Add the cinnamon stick, thyme, stock, and red wine to the roasting pan and toss with the goose fat. Roast for another 60-90 minutes, depending on the size of the legs. Turn off the oven and let the legs rest in the oven for a while. Loosen the roasted ingredients on the baking sheet and pour the sauce through a sieve into a fat-removing jug. After a while, when the sauce and fat have separated, carefully pour the sauce into a saucepan. Bring the sauce to a boil and season with salt, pepper, mustard, and thyme. Add a sauce thickener until the desired consistency is reached. Serve the goose legs with the sauce. Dumplings and red cabbage are delicious.