Crisp legs of goose in Calvados

Name: Crisp legs of goose in Calvados
Cook time: 5 h
Total time: 5 h
Yield: 8
Ingredients: 3 Onions; 8 Goose legs (approx. 300 g each); 1 Bay leaf; 1 TEASPOON Peppercorns; 7-10 Tbsp salt, pepper; 4 small apples; 7-10 Tbsp (e.g. Cox Orange); 10 Stem(s) Thyme; 2 TABLESPOONS Apple Jelly; 3-4 Tbsp Calvados; 1 TABLESPOON Cornstarch

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 8

3 Onions
8 Goose legs (approx. 300 g each)
1 Bay leaf
1 TEASPOON Peppercorns
7-10 Tbsp salt, pepper
4 small apples
7-10 Tbsp (e.g. Cox Orange)
10 Stem(s) Thyme
2 TABLESPOONS Apple Jelly
3-4 Tbsp Calvados
1 TABLESPOON Cornstarch

Directions

1
Boil up about 4 l of water. Peel and halve 1 onion. Wash the goose legs. Add onion halves, bay leaf, peppercorns and salt to the boiling water. Cover and simmer over medium heat for 1-1 1/4 hours.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Lift goose legs out of the stock and place them on a fat pan of the oven (approx. 32 x 39 cm; deep baking tray). Let the stock cool down.
3
Season legs with salt and pepper. Bake in the oven for about 1 hour.
4
In the meantime peel the remaining onions and cut them into rings. Wash apples, quarter them, remove seeds and cut them into slices. Wash thyme and shake dry. Spread the onions, apples and thyme around the legs and fry for about 20 minutes.
5
Spread the legs with jelly. Degrease goose stock and measure 500 ml (rest of stock can be frozen for sauces). Gradually pour the stock into the legs.
6
Turn the temperature up about 10 minutes before the end of the frying time (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Mix 3 tbsp. water and 1 tsp. salt. Brush goose legs with it and fry until crispy.
7
Remove legs, apples and onions from the fat pan. Pour the roast stock through a fine sieve into a pot. Put the legs and apple vegetables back on the fat pan in the switched off oven.
8
Chill the stock for 10-15 minutes, then degrease. Bring the stock to the boil, stir in the Calvados. Mix starch and 3 tablespoons of water, thicken the stock. Season to taste with salt and pepper. Bread dumplings and savoy cabbage taste good with it.