John Myers
Contents
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Ingredients
- 4 Fresh, ready-to-cook goose legs (450 - 500 g each)
- Salt pepper
- Some dried mugwort
- 12 Prunes
- 100 ml Port wine
- Crush ½ tsp aniseed seeds
- 1 Bunch of soup vegetables
- 1 Stick of celery
- 1 Large onion
- 1 sprig each of rosemary, marjoram / oregano and thyme
- 3 tbsp Olive oil
- 1 tbsp Tomato paste
- 1 tbsp Brown cane sugar
- 250 ml Red wine
- 400 ml Duck or poultry stock,
- 1 Clove of garlic
- 2 bay leaves, 4 allspice grains
- ½ tsp black pepper, some ground cardamom, 1 star anise crushed
- 2 tbsp chopped almonds, 2 small apples
- 2 strips of organic lemon peel
- 1 tsp mustard
Instructions
- Soak the pitted prunes in port wine and aniseed for about 60 minutes.
- Peel the soup vegetables, onion and garlic, dice and fry in a roasting pan with the oil. Add tomato paste, rosemary, thyme and sugar, roast briefly and deglaze with 100 ml red wine. Let everything boil down like a syrup. Pour in the rest of the wine and stock, let everything boil for 10 minutes.
- Preheat the oven to 150 degrees. Salt, pepper and rub mugwort on the legs. Then prick the skin side several times with a needle. Put the sauce in the roaster and place the goose legs on top with the skin side up. Put the roaster in the oven and cook the meat at 150 degrees for about 180 minutes. Then add the bay leaves, crushed allspice, pepper and the remaining spices and cook for another 30 minutes.
- Remove the legs and keep them warm. Pour the sauce through a sieve, degrease and stew for a few minutes together with the diced apples and prunes, including the soaking liquid. Then add the lemon peel and almonds, season with mustard and sugar and thicken slightly. Remove the lemon before serving.
Nutrition
Serving: 100gCalories: 221kcalCarbohydrates: 4.3gProtein: 0.3gFat: 16.7g
