goose legs

Ingredients for 4 servings:

• 4 small goose legs, approx. 300g each
• salt and pepper
• 2 onions
• 100 g carrot(s)
• 100 g celery
• 2 tbsp oil
• 1 sprig(s) rosemary
• 1 bay leaf
• 2 carnations
• 2 juniper berries
• 250 ml malt beer
• 1 cl Calvados
• 8 apricot(s), dried, soaked
• 250 ml chicken stock
• Honey
• 1 jar red cabbage
• 2 tbsp currant jelly
• some vegetable broth, granulated
• 2 tbsp cranberries

Instructions

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

with red cabbage

Preheat the oven to 180 degrees Celsius. Season the goose legs with salt and pepper. Peel one onion, trim the carrots and celery, and roughly dice everything. Heat 1 tablespoon of oil in a roasting pan, brown the goose legs all over, add the vegetables and rosemary, and cook. Add the bay leaf, cloves, and juniper berries, pour in the malt beer and chicken stock, and braise the goose legs for about 35-45 minutes. Brush occasionally with honey and baste with the cooking juices frequently. Peel and dice the second onion. Heat the remaining oil in a saucepan, fry the diced onions until translucent, stirring constantly. Add the red cabbage, blackcurrant jelly, and vegetable stock and cook for about 10 minutes. Stir in the cranberries and season with salt. Remove the goose legs from the roasting pan and keep warm. Puree the sauce, bring to a boil, and season with Calvados, salt, and pepper. Roughly chop the apricots and add them to the sauce. Serve the goose legs with the sauce and red cabbage. Garnish with rosemary, if desired. Serve with fresh dumplings and, for dessert, vanilla ice cream with hot cherries. 1097 kcal per serving.