Crispy goose legs with baked apples

Ingredients for 6 servings:

• 3 carrots
• 2 onions
• n. B. Water, approx. 3 – 4 l
• 2 bay leaves
• 1 tbsp peppercorns
• 3 cloves
• 6 goose legs
• salt and pepper
• 1 rosemary sprig(s)
• 6 small apples
• 2 tbsp cornstarch

Instructions

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

Peel, wash, and quarter the carrots. Peel and halve the onions. Bring both to a boil in a very large pot with 3-4 liters of water, spices, and 1 tablespoon of salt. Wash the legs, cover, and simmer for about 45 minutes. Remove the goose legs, pat dry, and place on the drip tray. Reserve the stock. Season the legs with pepper, wash and pick the rosemary, and place it between the legs. Pour in about 200 ml of the goose stock. Roast everything in a hot oven (top/bottom heat: 200 °C, fan: 175 °C, gas mark 3) for about 1 hour. Wash the apples and add them to the legs after about 30 minutes. Sieve the remaining stock, measure out 1.5 liters, remove the fat, and bring to a boil. Reduce by half over high heat and cook for about 30 minutes. Brush the legs with cold salted water 10 minutes before the end of the cooking time and fry at high heat until crispy. Then serve with the baked apples and keep warm. Loosen the roasting juices with the reduced goose stock, strain through, remove the fat, and bring back to a boil. Thicken the sauce stock with the starch and season to taste. Dumplings and red cabbage go very well with this dish.