Stuffed Goose Leg

Preparation clubs:

1. Place the Römertopf (base and lid) in cold water for 30 minutes and let it soak. Clean the mushrooms for the filling, cut into small pieces and then finely chop. Peel the onion, chop finely. Cut the toast into small pieces and also finely chop. Wash, dry and finely chop parsley.
2. Sweat the onions and mushrooms in the clarified butter until they are lightly translucent. Pepper and salt at the same time. Let the mixture cool down a little, mix with the egg yolk, toasted bread and parsley and season again to taste. It can be a bit spicy.
3. Separate the bone from the cold-washed and well-dried legs in the upper thigh area (but do not dispose of it) and cut a small pocket into the meat. Also cut off excess fat (also do not dispose of it). Fill the pocket with the mushroom mixture, close the leg with wooden or metal skewers and pepper and salt all around. For the brew, peel the onion and cut into large pieces. Clean and roughly cut the spring onions. Wash tomatoes. Wash parsley.
4. Take the Roman pot out of the water and dry it on the outside. First, spread the onion, spring onions, tomatoes, parsley, the cut bones and the fat in them and place the legs on top (with the skin facing up). Close the pot with its lid and slide it into the COLD oven on the 2nd rail from the bottom of the grate. Then heat up the oven to 180 ° O / bottom heat. The cooking time is then 2 hours and 30 minutes. When this is over, take the pot out of the oven, turn the oven up to 220 ° and place the legs on the grid for a crispy skin (slide the tray underneath). That should be done for another 15 minutes. Pour the gravy from the pot through a sieve and collect it.
5. In the meantime, peel the shallot and finely dice it for the sauce. Clean the mushrooms and cut them in slices. Sauté both in clarified butter, pepper, salt, deglaze with the gravy and add 100 ml more water. Then let everything simmer for about 5 minutes. Mix the starch with the cream, stir into the sauce and bring to the boil briefly so that it sets.
6. Since my fridge and freezer inventory is still in progress, there was frozen red cabbage and dumplings so that we don’t have to plaster it until Christmas next year ………….; – )))
7. I got the Römertopf as a present from my dear Anne, and cooking in it was a first for me. I’m so excited ……. the amount of work is minimal (apart from filling the clubs, but that was my idea). I can only say, we have never had such tender, juicy and crispy legs. Thank you, Anne ………. “It was a coconut for me” and in the future I will also try other dishes in this “magic clay pot”.