Oven-baked goose leg

Ingredients for 2 servings:

• 2 goose legs, fresh
• 400 ml goose stock
• 1 pack of soup vegetables
• 1 onion(s)
• 2 spring onions
• 1 apple
• 1 orange(s)
• 150 ml red wine, dry (e.g. Primitivo)
• 2 tbsp sauce thickener, dark
• Cinnamon
• Paprika powder, hot
• Salt and pepper, black
• 250 ml water

Instructions

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

soft legs with extremely tasty sauce

Preheat the oven to 180°C fan/convection oven. Wash the fresh goose legs, pat dry, and season both sides with salt and freshly ground pepper. Place the legs in a roasting tin (using a very small amount of drippings) or similar and place them in the oven uncovered. Roast the legs in the oven for 1 hour. In the meantime, roughly chop the soup vegetables, onion, and spring onions and place them in a bowl. Wash and core the apple, cut it into eighths, and add it to the bowl with the peel. Finally, peel the orange and add the individual pieces. After 1 hour, remove any rendered goose fat from the roasting tin. Then add the goose stock, water, and chopped fruit and vegetables to the roasting tin. Add the red wine to the roasting tin and season with salt, hot paprika, black pepper, and cinnamon. Reduce the temperature to 160°C and leave everything in the oven uncovered for another hour. After a total of 2 hours, remove the roasting pan from the oven. Remove the goose legs from the roasting pan and grill them in the oven for another 15 minutes at 230°C on the grill setting, keeping an eye on them, until crispy. This will crisp up the skin and keep the meat nice and soft and juicy. In the meantime, mash the vegetables and fruit from the roasting pan thoroughly in a coarse sieve, collect the resulting pulp, and add it to a saucepan with the remaining sauce from the roasting pan. Heat through and thicken the sauce with dark sauce thickener, if desired. Season to taste and serve with the legs – and then enjoy! Red cabbage and dumplings go well with the goose legs. Enjoy!