Crispy Goose Legs with Baked Apples
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 carrot (s)
- 2 bay leaves
- 1 tablespoon peppercorns
- 3 clove (s)
- 2 onions)
- 6 leg goose (s)
- 1 sprig rosemary
- 6 small apples
- 2 tablespoon cornstarch
- salt and pepper
- 4 liters water
Print Recipe
Pin Recipe Instructions
- Peel, wash and quarter the carrots. Peel and halve the onions. Boil both in a very large saucepan with 3 - 4 liters of water, spices and 1 tablespoon of salt. Wash the legs and simmer covered for approx. 45 minutes. Take out the goose legs, pat dry and place on the fat tray. Keep the stock.
- Season the legs with pepper, wash and pluck the rosemary and place between them. Pour approx. 200 ml of the goose stock. Fry everything in a hot oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for about 1 hour. Wash the apples and add to the legs after about 30 minutes.
- Sieve the rest of the stock, measure out 1.5 l, degrease and bring to the boil. Reduce by half for about 30 minutes on high heat. Brush the legs with cold salted water 10 minutes before the end of the roasting time and fry them until crispy at the highest temperature, then serve with the baked apples and keep warm.
- Loosen the roast set with the boiled goose stock, sieve, degrease and bring to the boil again. Thicken the sauce stock with the starch and season to taste.
- Dumplings and red cabbage also taste very good.
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