Crispy goose legs & baked apples

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel, wash and quarter the carrots. Onions peel, halve. Boil both in a very large pot with 3-4 l water, spices and about 1 tbsp. salt. Wash the legs. Cover and simmer for about 45 minutes.

2. 2

   Remove the goose legs, pat dry and place on the fat pan. Keep the stock. Season legs with pepper. Wash the rosemary, dab dry and place in between. Pour in about 200 ml goose stock. Roast everything in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour

3. 3

   Washing apples. After about 30 minutes add to the legs

4. 4

   Sieve the remaining stock. Measure out approx. 1 1/2 l. Degrease the stock, bring to the boil. Let it boil down to half of its original volume over high heat for about 30 minutes.

5. 5

   Brush the legs with cold salted water approx. 10 minutes before the end of the roasting time and fry until crispy over a very high heat. Arrange goose legs and baked apples, keep warm. Dissolve roast with boiled goose stock. Sieve, degrease if necessary and bring to the boil again. Stir starch and 4 tbsp. water until smooth. Thicken sauce stock with it and season to taste. Served with: red cabbage

Nutrition Facts

KCAL
570 kcal

CARBS
16 g

FATS
38 g

PROTEINS
36 g