Goose leg with orange crust and orange sauce

Ingredients for 2 servings:

• 2 goose leg(s), total approx. 1.2 kg
• 1 organic orange(s), juice and zest
• 1 bunch of soup vegetables
• 300 ml goose stock
• 4 cl orange liqueur
• salt and pepper
• 200 ml water
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Clean the soup vegetables, cut them into small pieces, and place them in a roasting pan with a rack. Add water, stock, and 2 cl of liqueur. Wash the legs and pat them dry. Season with salt and pepper and place them on the roasting pan rack. Mix the honey, remaining liqueur, juice, and orange zest to make a marinade and season with salt and pepper. Brush the legs with this marinade repeatedly during cooking. Cook the legs in the oven for about 4-5 hours at a low temperature (80-100°C top/bottom heat). Defat the resulting stock and thicken it with flour, for example, to make a sauce. Dumplings and red cabbage go well with this.