Goose Leg with Plum Apple Sauce

Ingredients

• 4 goose legs (about 250 g each)
• 1 Carrot
• 1 onion
• 0.25 celery root
• 1 ripe apple (e.g., Boskop)
• 30 g clarified butter
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 250 ml goose stock (glass)
• 2 Bay leaves
• 2 allspice berries
• 1 tsp freshly chopped rosemary
• 1 tsp dried mugwort
• Salt
• ground pepper
• 100 g mixed dried fruit (plums, apples, apricots, dates)
• 1 tsp Cornstarch
• mugwort for garnish

Instructions

1. 1.

   Wash and pat the legs dry. Preheat the oven to 160°C (320°F). Peel, clean, core the apple, and dice all vegetables and apple into small cubes.

2. 2.

   In a roasting pan melt the clarified butter and brown the diced vegetables around. Add tomato paste, let it color briefly, then deglaze with half the wine. Reduce slightly, pour in remaining wine and stock, bring to a boil, add spices and herbs, and season with salt and pepper.

3. 3.

   Season goose legs with salt and pepper, place skin side down on the vegetables, roast for 1 hour. Flip legs and continue roasting for another 1–1½ hours until tender. Meanwhile, chop dried fruit into small pieces.

4. 4.

   Remove legs from sauce, set aside on a baking sheet, strain sauce into a new pot. Preheat oven grill. Bring sauce to a boil again, thicken with cornstarch mixed in cold water. Add dried fruit, let simmer, and adjust seasoning.

5. 5.

   Grill legs under the broiler for 4–5 minutes until crisp. Serve with sauce poured over, garnished with mugwort. Offer potato dumplings on the side if desired.