Summary

Ingredients

• 4 leg (s) (goose legs)
• salt and pepper
• 2 onion (s), peeled and quartered
• 2 clove (s) garlic, peeled
• 1 carrot (s), peeled, cut into pieces
• 1 small celery, peeled
• 1 tablespoon tomato paste
• 6 peppercorns
• 2 grains allspice
• 1 clove (s)
• 1 bay leaf
• 5 stalks thyme
• 1 stalk rosemary
• 0.25 liter ¼ poultry stock
• Red wine, dry, to taste
• 250 g polenta, instant
• 10 leaves sage

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Instructions

1. Rinse the goose legs, pat dry, pull out any remaining quills. Season the meat all over with salt and pepper. In a large hot roasting pan, first sear on the underside so that the fat comes out, then from the top. Pour off the fat except for about a tablespoon and set aside.
2. Add onions, garlic, carrot, celery and tomato paste, sauté. Deglaze with 1/8 l poultry stock, add herbs and spices. Cover and let simmer for about 75 minutes, turning every now and then. If necessary, gradually pour in the remaining poultry stock.
3. Preheat the oven to 200 degrees.
4. In the meantime, stir the polenta into 650 ml of boiling salted water and cook for eight to ten minutes over low heat while stirring (see also package instructions).
5. Brush a flat baking dish with goose fat. Pour in the polenta paste, smooth it out. Brush with goose fat and place the sage leaves pulled through the fat on top.
6. Place the baking dish on a baking sheet in the oven on the second shelf from the bottom. Slide the legs on a grid directly over the polenta so that the dripping fat falls onto the polenta. Fry for about 20 minutes until crispy.
7. Strain the meat stock, degrease if necessary, season with salt, pepper and red wine, serve with the goose legs and the polenta.