Crispy goose legs for Christmas

Ingredients for 4 servings:

• 4 goose legs
• 2 onions, white
• 2 bay leaves
• 1 tsp salt
• 4 tbsp sugar
• ¼ tsp cinnamon powder
• 1 tbsp mustard seeds, yellow
• 125 ml white wine vinegar
• n. B. water
• 50 g raisins
• 50 g butter
• 1 tbsp sugar for caramelizing
• 2 tbsp water
• 1 tbsp flour
• 30 g almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 4 hours 15 minutes

Rinse the legs in cold water and place them in a pot. Peel and chop the onions, then add them to the pot with 4 tablespoons of sugar, bay leaves, salt, cinnamon powder, mustard seeds, and vinegar. Cover everything with water. Simmer the goose legs over low heat for about 1.5 hours. Soak the raisins in cold water. Remove the cooked goose legs from the broth and pat dry. Allow the broth to cool completely so the fat solidifies. Remove or skim the goose fat from the broth and set aside. Heat a heavy-based pan with the butter. Brown the goose legs in the hot butter, sprinkle with a little sugar, and let it caramelize. Add the reserved goose fat to the legs, sprinkle with the remaining sugar, and let it caramelize. Keep the legs warm. For a flavorful sauce, measure out 250 ml of the broth and add it to the pan. Mix the flour with 2 tablespoons of water, add, and thicken. Drain the soaked raisins and add them along with the almonds. Heat everything briefly. Serve the sauce separately with the legs or pour it directly over the goose legs, if desired. Approx. 935 kcal per serving.