Crispy legs of goose

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean or peel, wash and chop the soup vegetables. Onions peel and halve. In a large pot, boil 1-1 1/2 l water, 1 tbsp. salt, bay leaf, juniper, vegetables and onions.

2. 2

   Wash the goose legs and put them inside - they must be completely covered with water. Simmer covered for about 1 hour. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).

3. 3

   Lift the legs out of the stock, dab dry. Keep the stock. Season legs with salt and pepper. Put them on the fat pan (deep baking tray). Roast in the hot oven for about 1 hour - the meat should come off the bone.

4. 4

   Pour the stock through a fine sieve. Measure out 1 l and leave to stand for 10-15 minutes so that the fat rises to the surface. Dip a ladle into the stock so that only the fat runs in. Skim until almost all the fat is removed.

5. 5

   Bring the stock to the boil and reduce by half over a high heat for 15-20 minutes. Take off 100 ml and set aside. Stir starch and 4 tbsp. cold water until smooth. Stir into the boiling stock and simmer for 2 minutes.

6. 6

   Mix 1 tablespoon salt and 3 tablespoons cold water. 15 minutes before the end of the roasting time, brush the legs twice with the mixture. Take the legs out. Dissolve the meat with 100 ml stock, pour into the sauce. Season to taste. Serve everything with red cabbage and dumplings.

Nutrition Facts

KCAL
410 kcal

CARBS
2 g

FATS
34 g

PROTEINS
22 g