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!
Ingredients
Print Recipe
Pin Recipe