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Goose leg with apples and onions

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Ingredients for 2 servings:

  • 2 m.-sized leg(s) of goose
  • 2 large onions
  • 2 m.-sized apples
  • 1 tsp herbs de Provence
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

in a Roman pot

Rinse the Römertopf thoroughly. Peel and quarter the apples, and remove the cores. Place them in the Römertopf along with the peeled and sliced ​​onions, and sprinkle with Herbes de Provence (or marjoram and thyme). Place the goose legs, rubbed all over with salt and pepper, on top. Cook in the closed Römertopf in an unheated oven at 180°C (350°F) for about 3 hours, removing the lid during the last 15 minutes. Remove the legs from the Römertopf and keep warm. Remove the apple and onion pieces, add a little of the rendered goose fat, and puree with a hand blender. Bring to a boil briefly and thicken with a sauce thickener if necessary. Serve as a sauce with the goose legs. Serve with Brussels sprouts or red cabbage and potato dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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