goose legs

Ingredients for 4 servings:

• 4 legs (goose legs), approx. 400 g each
• Salt and pepper from the mill
• 200 g onion(s)
• 1 garlic clove(s)
• 400 ml stock (goose stock) or poultry stock from the jar
• 2 tsp marjoram, dried
• 3 large apples
• 8 prunes, pitted
• 3 tbsp Calvados

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with baked apples

Season the goose legs with salt and pepper and brown them in a pan or roasting tin without any fat. Remove the legs. Drain off all but 3 tablespoons of fat. Peel and quarter the onion, cut into wedges, and cook in the frying fat until translucent. Add the stock and marjoram, bring to a boil, add the legs again, cover, and place in an oven preheated to 180°C (top/bottom heat) for 1 hour. Peel the apples, halve them crosswise, core them, and fill each with a prune. After an hour, add the apple halves to the legs and braise for a further 30-45 minutes at 220°C (428°F). Remove the 4 apple halves and the legs and keep warm. Bring the sauce to a boil with two apple halves and the remaining 2 prunes, purée with a hand blender, and season with salt, pepper, and Calvados.