Leg Of Goose with Apples and Onions

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Water the Roman pot well.
Peel and quarter the apples, remove the core. Place in the Römertopf together with the peeled and sliced onions, sprinkle with the herbs of Provence (or marjoram and thyme). Place the goose legs rubbed all around with salt and pepper on top.
Cook in a closed Römertopf in a non-preheated oven at 180 degrees top and bottom heat for about 3 hours, removing the lid during the last quarter of an hour.
Take the legs out of the Roman pot and keep warm.
Remove the apple and onion pieces, add a little of the fried goose fat and puree with the hand blender. Bring to the boil briefly and, if necessary, bind with a little sauce binder. Serve as a sauce with the goose legs.
Brussels sprouts or red cabbage and potato dumplings are served with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.