Goose legs à la Mami – without fatty sauce

Ingredients for 6 servings:

• 6 goose leg(s), approx. 450 g – 500 g each
• 1,600 ml goose stock or alternatively poultry stock, which corresponds to 4 glasses
• 1 tbsp crème fraîche
• salt and pepper
• mugwort
• possibly caramel coloring
• n. B. Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes

Wash and trim the goose legs, carefully removing any large pieces of fat without damaging the skin. Prick the fat so it will drain more easily later. Season the legs with pepper and salt and sprinkle with mugwort. Place the legs next to each other in a large roasting tin, skin-side down. Pour in the goose stock and cook with the lid on for 1.5 hours at 200°C (top/bottom heat). Then turn the legs over and reduce the heat to 180°C (350°F). Cook the legs in the covered roasting tin for a further 1.5 hours, basting with the stock every half hour. Check for doneness after 1.5 hours. The leg bone should move freely. Remove the legs from the stock, place skin-side up on a baking tray and cover with aluminum foil. Preheat the oven to broiler. Separate the liquid, i.e. the fat and stock. Either pour the liquid into a narrow, tall saucepan and skim off the fat, or, even better, separate it with a fat separator. Let the stock simmer for about 5-10 minutes. If desired, darken the sauce with caramel coloring and thicken to taste. Finish the sauce with the crème fraîche and season with salt and pepper if desired. Once all the side dishes are ready, brush the legs with heavily salted water and grill them for about 5-10 minutes on the middle rack until crispy. Caution: Be sure to stand next to them and watch them so they don’t burn. We serve them with red cabbage and dumplings. The skimmed fat can be processed into goose fat.