Summary

Ingredients

• 4 leg (s) (goose legs), approx. 00 g each
• Salt and pepper from the mill
• 200 g onion (s)
• 1 clove garlic
• 400 ml stock (goose stock) or poultry stock from the glass
• 2 teaspoons marjoram, dried
• 3 large apples
• 8 prunes, pitted
• 3 tablespoon calvados

Print Recipe Pin Recipe

Instructions

1. Salt and pepper the goose legs and fry them in a pan or roasting pan without fat. Take out the clubs. Pour off the fat except for about 3 tablespoon. Peel the onion, quarter it, cut into wedges and let it soften in the frying fat. Add the stock and marjoram, bring to the boil and add the legs again and cover and place in the oven preheated to 180 ° C for 1 hour.
2. Peel the apples, cut in half crosswise, cut out the core and fill each with a prune. After one hour, add the apple halves to the legs and stew for another 30 - 45 minutes at 220 ° C.
3. 4 Hold apples and remove the legs and keep them warm. Bring the sauce with two apple halves and the remaining 2 prunes to the boil, puree with a blender, season with salt, pepper and calvados.