Legs Of Goose in Roman Pot

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	3 hrs 30 mins
Total Time	4 hrs
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Water the Roman pot.
Peel and quarter the apple and remove the core. Place in the Römertopf together with the peeled and also quartered onions. Sprinkle with marjoram and thyme. Place the goose legs, salted and peppered all around, on top. Cook in a closed Römertopf in a non-preheated oven at 180 degrees for about 3 1/2 hours, removing the lid during the last quarter of an hour.
Take the legs out of the Roman pot and keep warm. Also remove the apple and onion pieces with the slotted spoon and place in a small saucepan, 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 thickener.
Go with the goose legs. Apple red cabbage and potato dumplings go well with it.
With this cooking method, the goose legs are wonderfully tender and juicy, but still nice and crispy. The sauce is pleasantly lean and very tasty with the marjoram and thyme seasoning!

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.