Summary

Ingredients

• 4 leg goose (s)
• salt and pepper
• 150 g leeks
• 200 g carrot (s)
• 200 g celery
• 2 teaspoons dried thyme
• 1 cinnamon stick (s)
• 500 ml poultry stock
• 200 ml red wine, drier
• some mustard
• Sauce thickener, darker

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Instructions

1. Wash and dry the goose legs and carefully scratch the skin with a sharp knife so that the fat can drain off later. Rub the goose legs with salt and pepper and place on a gridiron. Slide into the oven on the middle rail. Slide a deep baking sheet or drip pan under the wire rack for the fat that escapes. Roast the legs in a preheated oven at 180 degrees for 30 minutes.
2. Wash and clean the leek and cut into thick rings. Wash and clean the carrots and celery and cut the carrots into slices and the celery into medium-sized cubes. Put the vegetables in the drip pan and mix with the goose fat that has leaked out on the tray. Roast with the legs on the wire rack for another 30 minutes.
3. Put the cinnamon stick, thyme, stock and red wine in the drip pan and mix with the goose fat. Roast for another 60 - 90 minutes, depending on the size of the legs, with the legs on the wire rack. Turn off the oven and let the legs rest in the oven for a while.
4. Loosen the roasted substances on the baking tray and pour the sauce through a sieve into a degreasing jug. When, after a while, the sauce and fat separate, carefully pour the sauce into a saucepan. Bring the sauce to the boil and season with salt, pepper, mustard and thyme. Add the sauce thickener until the desired consistency is achieved. Serve the goose legs with the sauce.
5. Dumplings and red cabbage go well with this.