Goose legs with red wine and balsamic beans

Ingredients for 4 servings:

• 4 goose legs
• Fund:
• 1 bunch of soup vegetables
• 2 m.-sized onion(s)
• 2 bay leaves, dried or fresh
• 1 tbsp salt
• 2 m.-sized carrot(s), sliced
• 1 medium-sized onion(s), diced
• 1 tbsp fat, (goose fat), alternatively olive oil
• 1 tbsp flour
• 1 tbsp tomato paste
• 4 sprig(s) of thyme, alternatively 2 tbsp dried
• 150 ml red wine, dry
• 5 tbsp balsamic vinegar, dark
• salt and pepper
• Sugar
• 250 g beans, white, from the jar/can

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Italian-inspired holiday recipe, can be prepared

Prepare the soup vegetables and roughly chop them. Halve the peeled onions. Place everything in a large pot and fill with 1.5 liters of water. Add salt and bay leaf. Bring to a boil. Then add the washed goose legs. Add enough water to cover the legs, if necessary. Bring back to a boil, then cover and simmer over medium heat for 1 hour. Preheat the oven to 200 degrees Celsius (convection not recommended at first). Remove the legs from the stock and pat dry. Place the rack on the roasting pan. Roast the legs on it for a good 1 hour. Pour the stock through a sieve, measure out 750 ml of it, and chill for about 15 minutes. Reserve the remaining stock and the vegetables for another purpose. Once cooled, defatt the stock and reduce it to 350 ml in a saucepan. Heat the goose fat in a pan and fry the diced onions. Sauté the sliced ​​carrots and sprinkle with the chopped thyme. Dust with flour, add the tomato paste and sauté briefly. Deglaze with the goose stock, balsamic vinegar and wine and season with salt, pepper and sugar. Pour this mixture over the goose legs after they have been in the oven for 35 minutes. After another 15-20 minutes, add the drained and washed beans. For the last 10 minutes of cooking, switch to the fan-assisted or grill function so the legs become nice and crispy. This dish is delicious with polenta biscuits. Tip: You can prepare the legs and the sauce base the day before. However, you will need to allow a slightly longer cooking time.