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
- 2 m. Leg (s) the goose
- 2 large onions
- 2 m. Apples
- 1 teaspoon herbs Provence
- salt and pepper
Print Recipe
Pin Recipe 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.
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