John Myers
Contents
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Ingredients
- 2 Goose legs
- Black pepper from the mill
- Salt
- 1 Carrot
- 1 some From the celery bulb
- 1 some From the leek
- 200 g Shallots
- 0,5 Apple
- 2 Bay leaves
- 1 tsp Mugwort
- 1 small shot Oil for frying
- 400 ml Poultry stock - alternatively chicken stock
- Food starch
Instructions
- Rinse the legs with cold water, pat dry again and rub vigorously with salt and pepper. Cut the tendons at the lower end of the clubs with a knife; prick the skin several times with a jacket potato fork (this way the fat can escape better during cooking.
- Preheat the oven to 180 degrees. I also heated up a cast roasting pan. Clean the vegetables and cut into small cubes with the apple.
- Heat a little oil in a pan and fry the legs until golden brown, then transfer them to the roaster. Drain the excess fat from the pan except for a little bit of the roasting place (you can throw away the fat or use it to make goose lard).
- In the remaining roasting set, brown the vegetables with the apple pieces and then also put them in the roasting pan. Add mugwort and the bay leaves, top up with poultry stock or chicken stock and gently simmer the legs with the lid for about an hour.
- Then remove the lid and continue cooking uncovered for 60 minutes, scooping up several times with the stock. To get more roasted substances, turn on the grill for a short time.
- Keep the legs warm in the switched off oven until the sauce is ready.
- Remove the bay leaves, puree the stew with a hand blender and thicken lightly with the starch; extend with broth if a little more sauce is desired. Season again to taste and serve the legs with the sauce with red cabbage and dumplings.
Nutrition
Serving: 100gCalories: 23kcalCarbohydrates: 3.4gProtein: 1.6gFat: 0.2g
