Leg of goose with baked apples and Calvadoskraut

Name: Leg of goose with baked apples and Calvadoskraut
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 4 Goose legs (approx. 550 g each); 7-10 Tbsp salt, pepper; 3 Bay leaves; 5–6 Peppercorns; 4 Onions; 2 TABLESPOONS clarified butter; 1 can(s) (850 ml) Sauerkraut; 3 Juniper berries; 100 ml Vegetable broth; 7-10 Tbsp Sugar; 150 g Fresh cream; 2 TABLESPOONS Calvados; 1 collar Soup vegetables; 4 small apples (e.g. Elstar); 2 TABLESPOONS liquid honey; 1 TABLESPOON Cornstarch

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

4 Goose legs (approx. 550 g each)
7-10 Tbsp salt, pepper
3 Bay leaves
5–6 Peppercorns
4 Onions
2 TABLESPOONS clarified butter
1 can(s) (850 ml) Sauerkraut
3 Juniper berries
100 ml Vegetable broth
7-10 Tbsp Sugar
150 g Fresh cream
2 TABLESPOONS Calvados
1 collar Soup vegetables
4 small apples (e.g. Elstar)
2 TABLESPOONS liquid honey
1 TABLESPOON Cornstarch

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash legs, pat dry, rub with salt and pepper. Put 2 bay leaves, peppercorns and 1⁄2 l water on a fat pan (deep baking tray; approx. 32 x 39 cm).
2
Bake in a hot oven for about 2 1⁄2 hours.
3
In the meantime, peel 2 onions for the cabbage and cut them into thin slices. Heat the lard in a pot. Fry the onions in it. Stir-fry the sauerkraut for about 5 minutes. Add juniper berries, 1 bay leaf, broth, 1 tbsp. sugar, 1 tsp. salt and pepper.
4
Stew covered for about 20 minutes. Stir in crème fraiche and calvados, bring to the boil briefly. Season to taste with salt and pepper.
5
Clean or peel and wash the soup vegetables and cut into small pieces. Peel and chop 2 onions. Wash the apples and cut them in half as desired. About 45 minutes before the end of the cooking time, add the vegetables, onions and apples to the legs on the tray.
6
About 5 minutes before the end of the roasting time, brush the legs with honey.
7
Remove the fat pan from the oven. Put the legs and apples on a plate, keep warm. For the sauce 1⁄4 pour l hot water on the tray with the roast stock and vegetables. Loosen the frying set. Pour everything into a pot, let it cool down a bit and degrease it (see
8
Tip). Bring the sauce to the boil, season with salt and pepper. Mix starch and 3 tablespoons of water. Stir into the boiling sauce, simmer for about 1 minute. Arrange goose legs with sauerkraut and sauce. You can taste for example