Goose legs in white wine sauce with figs in currant jelly

Ingredients for 4 servings:

• 4 goose legs or goose breasts
• 1 tsp clarified butter
• 1 tsp chicken broth (paste)
• 100 ml water
• 200 g shallot(s)
• 250 ml white wine
• 50 g raisins
• 1 tsp honey
• e.g. whipped cream
• 1 tsp cornstarch
• Salt
• Cayenne pepper
• 2 tbsp Balsamic vinegar, white
• 8 figs, fresh
• 1 tsp butter
• 1 tbsp jelly (blackcurrant)

Instructions

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

a fruity variant

Pierce the goose legs or breasts several times on the skin side and rub with salt. Heat clarified butter in a pan and brown the legs all over. Then remove from the pan and place in a baking dish. Use the pan and fat to brown the shallots, deglaze with white wine, add the poultry paste, raisins, and water, and bring back to a boil briefly. Pour the stock into the baking dish with the goose legs. Cover and braise in the oven at 150°C (no fan) for about 2 hours, occasionally basting the legs with the stock. Then remove the legs and keep warm. Pour the stock from the baking dish into a pan, reduce slightly, and season with honey, cayenne pepper, and balsamic vinegar. If you like, you can refine the sauce with a little heavy cream. Mix cornstarch with a little cold water until smooth to thicken the sauce. Stir in and bring back to a boil briefly. Sauté the prepared figs in hot butter with the currant jelly and arrange them on a plate with the legs. Potato gratin makes a great accompaniment to this dish.