Goose legs with plum and ginger sauce

Ingredients for 4 servings:

• 4 legs (goose), approx. 500 g each
• 300 g onion(s)
• 4 tbsp oil
• 2 apples
• 1 orange(s)
• 1 piece(s) ginger
• salt and pepper
• 250 g plum(s), dried
• 200 ml chicken stock
• ¼ liter white wine, dry
• 400 g gnocchi
• 2 tbsp butter
• 1 tbsp oil (sunflower oil)
• 2 tbsp honey
• 1 tsp Italian herbs
• Coriander, ground
• chili powder
• ¼ liter of water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the goose legs, pat dry, and season with salt, pepper, and coriander. Heat the oil in a roasting pan and sear the legs vigorously for about 5 minutes on each side, then remove. Preheat oven to 180°C (convection oven: 160°C, gas mark 3). Peel the onions, peel the apples, and oranges. Chop everything and add to the pan juices. Peel and grate the ginger, and add it along with the prunes. Sauté everything while stirring. Pour in the chicken stock, white wine, and 1/4 l water. Return the legs to the pan and cook in the oven with the lid closed for about 40 minutes. Cook the gnocchi according to the instructions and drain well. Heat the butter and sunflower oil in a pan. Briefly sear the gnocchi on all sides and season with salt, pepper, and Italian herbs. Remove from the pan and keep warm. Remove the goose legs from the roasting pan and keep warm. Remove some of the apple, onion, and plums from the roasting pan. Puree the remaining contents and pass through a sieve. Add the onion, apple, and plums and season to taste with honey, salt, pepper, coriander, and chili powder. Serve the goose legs garnished with gnocchi and plum and ginger sauce (and with thyme and orange slices, if desired).