Goose legs from the roasting bag

Ingredients for 8 servings:

• 8 goose legs
• 4 apples
• 6 onions
• 1 handful of prunes
• 1 large pear(s), or 2 smaller ones, ripe
• 3 tsp marjoram, dried or fresh
• 3 tsp thyme, dried or fresh
• 3 tsp salt
• 1 tsp black pepper
• 100 ml white wine
• 300 ml water
• 100 ml red wine, for the sauce

Instructions

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

Very tasty, very simple and little work – perfect when visitors come

Preheat the oven to 180°C. Use a baking tray as a measuring device and cut a piece from the roasting bag roll that extends at least 10 cm at each end beyond the baking tray. Tie one end securely with the enclosed ribbon. Peel the onions, wash the apples and pears thoroughly, quarter everything, and distribute them evenly in the roasting bag along with the prunes. In a small bowl, mix the herbs and spices. Wash the goose legs thoroughly and pat dry with kitchen paper. Rub the seasoning mix all over the legs, being careful not to skimp. Pull any loose skin around the underside of the leg taut, then place the legs on top of the fruit in the roasting bag. Tie the roasting bag at the open end. In a normal-sized oven and with medium-sized legs, 8 will fit comfortably. Cut the top of the roasting bag open about 4 cm. Add the white wine and 200 ml water. Cook on the middle rack using conventional heating for about 3 hours. Check occasionally to see if there is still enough liquid; the legs must not be cooked dry, otherwise they will burn. Top up the water if necessary. After the cooking time is over, remove the baking tray from the oven and cut open the roasting bag. Remove the legs, place them on a serving platter, and leave to stand in the oven at 50°C for about 15 minutes. This will make the skin super crispy. For the sauce, put the fruit and onions in a small saucepan with a glass of red wine and a little water and puree until smooth. Bring the sauce to a boil over medium heat. If it is too thick, add more water until it is nice and creamy. The sauce usually does not need any further seasoning. Homemade spaetzle and Brussels sprouts, or apple and red cabbage, go perfectly with it. I developed this recipe myself and have made it several times. It always turns out well, is super easy, and really quick to prepare. And when you have guests, it’s something different.