Summary

Ingredients

• 4 leg (s) (goose) approx. 500 g each
• 300 g onion (s)
• 4 tablespoon oil
• 2 apples
• 1 orange (s)
• 1 piece (s) ginger
• salt and pepper
• 250 g plum (s), dried
• 200 ml poultry stock
• 0.25 liter ¼ white wine, drier
• 400 g nocchi
• 2 tablespoon butter
• 1 tablespoon oil (sunflower oil)
• 2 tablespoon honey
• 1 teaspoon herbs, Italian style
• Coriander, ground
• Chilli powder
• 0.25 liter ¼ water

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Instructions

1. Wash the goose legs, pat dry and season with salt, pepper and coriander.
2. Heat the oil in the roasting pan and fry the legs vigorously on each side for approx. 5 minutes and then remove.
3. Preheat the oven to 180 ° C top / bottom heat (convection: 160 ° C, gas: level 3).
4. Peel the onions, peel the apples and oranges. Cut everything into pieces and add to the gravy. Peel and grate the ginger and add it with the plums. Fry everything while stirring. Pour in the poultry stock, white wine and 1/4 l water. Put the legs back in and cook in the oven for approx. 40 minutes with the lid closed.
5. Cook the gnocchi as instructed and drain well. Heat the butter and sunflower oil in a pan. Briefly brown the gnocchi on all sides and season with salt, pepper and Italian herbs. Take out and keep warm.
6. Take the goose legs out of the roaster and keep warm. Remove a few pieces of apple, onion and plums from the roaster. Puree the remaining contents and pass through a sieve. Add onion, apple pieces and plums again and season everything spicy with honey, salt, pepper, coriander and chili powder.
7. Serve the goose legs garnished with gnocchi and plum-ginger sauce (as well as with thyme and orange slices, if desired).