Goose legs in a Roman pot

Ingredients for 3 servings:

• 3 goose legs
• 1 apple
• 2 onions
• ½ tsp marjoram
• ½ tsp thyme
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Rinse the Römertopf (ceramic pot) with water. Peel the apple, quarter it, and remove the core. Place it in the Römertopf along with the peeled and quartered onions. Sprinkle with marjoram and thyme. Place the salted and peppered goose legs on top. Cook in the covered Römertopf (ceramic pot) in an unheated oven at 180°C (350°F) top/bottom heat for about 3.5 hours, removing the lid during the last 15 minutes. Remove the legs from the Römertopf and keep warm. Remove the apple and onion pieces with a slotted spoon and place them in a small saucepan. Add a little of the rendered goose fat and puree with a hand blender. Bring to a boil briefly and thicken with a sauce thickener if desired. Serve with the goose legs. Serve with apple-flavored red cabbage and potato dumplings. This cooking method makes the goose legs wonderfully tender and juicy, yet still nice and crispy. The sauce is pleasantly lean and very tasty with the marjoram and thyme seasoning!