Crispy legs of goose

Name: Crispy legs of goose
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 Bay leaf; 4 Juniper berries; 4 Goose legs (approx. 300-350 g each); 3 Onions; 1 collar Soup Greens; 7-10 Tbsp Pepper; 1 Apples; 1 TABLESPOON Butter; 1 glass (720 ml) Red cabbage; 100 ml apple juice; 7-10 Tbsp Sugar; 4-5 Tsp thickened cranberries (glass); 250 ml dry red wine; 3-4 Tbsp dark sauce thickener

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 Bay leaf
4 Juniper berries
4 Goose legs (approx. 300-350 g each)
3 Onions
1 collar Soup Greens
7-10 Tbsp Pepper
1 Apples
1 TABLESPOON Butter
1 glass (720 ml) Red cabbage
100 ml apple juice
7-10 Tbsp Sugar
4-5 Tsp thickened cranberries (glass)
250 ml dry red wine
3-4 Tbsp dark sauce thickener

Directions

1
Boil 1 1/2-2 litres of water. Add 4 teaspoons salt, bay leaf and juniper. Wash the goose legs and put them into the boiling water. Cover and simmer at medium heat for about 1 hour. Peel onions, cut 2 into large pieces.
2
Clean or peel, wash and dice the soup greens and place them with pieces of onion on the fat pan of the oven. Push the fat pan onto the lower rail of the oven. Remove the legs from the stock and place them on the oven rack.
3
Set aside the broth. Season legs with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for about 1 hour. After 30 minutes, pour approx. 200 ml goose stock into the vegetables.
4
Once 20 and once 10 minutes before the end of the frying time, brush the legs with cold salted water and fry until crispy. Grease the goose stock with a ladle. Cut 1 onion into strips. Peel and quarter the apple, remove the core and cut the flesh into cubes.
5
Heat butter in a pot, add onion and apple and fry until transparent. Add cabbage and apple juice, bring to the boil while stirring, cover and simmer for about 15 minutes, stirring occasionally. Stir in cranberries, season with salt, pepper and possibly some sugar.
6
Keep warm in a closed pot. Remove the legs, place them on a plate and keep them warm in the switched off oven. Take out the fat pan with vegetables. Loosen the frying pan with approx. 400 ml goose stock, pour it through a sieve into a pot.
7
Add red wine, simmer gently for about 10 minutes. Boiling sauce with sauce thickener, simmer again for about 1 minute, season with salt, pepper and a little sugar. Arrange red cabbage and legs on a plate, add sauce.