Legs Of Goose in Roasting Tube
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 leg goose (s)
- salt and pepper
- some oil, for frying
- 1 onion (s)
- 0.5 ½ apple
- 300 ml water
- 80 ml sherry
- 2 tablespoon poultry stock
- Sauce thickener, dark or starch
Print Recipe
Pin Recipe Instructions
- Rinse the goose legs well under running water, pat dry and rub with salt and pepper.
- Fry the legs in hot fat on both sides for about 10 minutes. In the meantime, cut the onion and half an apple into eighths.
- Place the legs in the prepared roasting tube and distribute the apple and onion pieces evenly to the right and left of them. Then add the water and close the bag tightly. Pierce the top of the bag with a pin approx. 20 times.
- Now on the wire rack - the bottom rail (the bag opens) - cook in a preheated oven at 200 ° for one hour.
- Then place the legs in a baking dish and pour a little frying liquid over them. Fry for 30 minutes on the middle rack until crispy.
- In the meantime, make a sauce from the rest of the frying liquid. To do this, sieve the onion pieces and apples and add 80 ml of sherry to the broth. Reduce halfway, season with pepper and stir in 2 tablespoons of poultry stock. Let simmer for another 2 minutes and bind with a dark sauce thickener or starch, if you like.
- Serve with potato dumplings and red cabbage.
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