Goose parts from the oven

Ingredients for 1 servings:

• 4 goose breasts
• 4 goose legs
• 4 glasses of chicken stock, 400 ml each
• 1 bunch of soup vegetables
• 1 small onion(s)
• 3 large apples, e.g. Boskoop
• 8 tsp, heaped fleur de sel
• 8 pinches of ground pepper
• 1 bowl of salt water for brushing

Instructions

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

Goose breasts and legs

Rinse the goose pieces under cold water, pat dry, and check for quills. Trim and roughly chop the soup vegetables and onion, then arrange them on two baking sheets. Core the apples. Preheat the oven to 150°C fan/convection oven. Rub the goose pieces generously with salt and pepper on both sides and arrange them skin-side down on the two baking sheets. Pour two jars of stock onto each baking sheet and place in the oven. Let them sizzle for 30 minutes, skin-side down. Carefully turn the goose pieces over on the baking sheet and let them sizzle for a further 60 minutes. Every now and then, about twice, baste the goose with the stock from the baking sheet using a large spoon. 10-15 minutes before the end of cooking, add the apples to the baking sheets. If necessary, swap the baking sheets halfway through to ensure everything cooks evenly. When the cooking time is up, remove the goose pieces from the oven, place them on a baking rack, and return them to the oven. Increase the temperature to 160°C. Place a baking tray under the oven rack and fill it with a little water to prevent too much smoke from burning fat. Bake for another 30 minutes. Brush the tray with salted water occasionally to crisp the skin. Pour the stock from the tray into a saucepan. Set the vegetables aside. Using a fat reducer, skim off as much fat as possible and pour the remaining sauce into a saucepan. Add the vegetables and puree with a hand blender until smooth, then pass through a fine sieve and heat again on the stovetop. If the sauce is too concentrated, thin it with a little hot water. If necessary, reheat the baked apple in the microwave. Arrange the goose pieces with the baked apple on preheated plates and serve with the sauce. The goose breast is best cut with poultry shears. Serve with potatoes, Brussels sprouts, and red cabbage.