John Myers
St. Martin’s Goose Legs from Roman Pot
The perfect st. martin’s goose legs from roman pot recipe with a picture and simple step-by-step instructions.
- 2 Goose legs
- Salt and pepper
- 2 medium sized Onions
- 1 medium size Apple Breaburn
- 1 scarce teaspoon Dried marjoram
- 1 scarce teaspoon Dried thyme
- 200 ml Red wine
- 2 cl (that’s a pin) Cognac
- Soak the römertopf, wash the goose legs, pat dry again thoroughly, cut away the sheer fat on the inside, cut the tendon at the lower end and then rub the prepared pieces vigorously with pepper and salt.
- Core the apple and cut into wedges, the onions are the same size, put both in the römi and sprinkle with marjoram and thyme. Place the goose legs on top, pour in the red wine and cognac, close the pot and place in the cold oven.
- Set to 3,180 degrees and leave the dish alone for 3 1/2 hours. Then remove the lid and let the meat brown for another 15 minutes at 200 degrees.
- Lift out the legs and keep them warm in the switched off stove until the sauce and the side dishes are prepared.
- To do this, drain the fat (you can use it for other purposes), transfer the roasting set with onions and apples into a small saucepan. Puree through there with the hand blender, boil through again, season to taste and, if necessary, bind lightly. Serve the finished sauce with the legs.
- Go with the ideal goose side dishes: red cabbage and potato dumplings.
- Note 7: I already prepared the dish a few days before St. Martin, because I wanted to present it to you in time for you to cook it at home.
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