Goose legs with apple

Ingredients

• 4 goose legs
• Salt
• Pepper (freshly ground)
• 2 tsp marjoram
• 2 tsp mugwort
• 0.5 bunch Parsley
• 1 l vegetable broth
• 1 onion
• 600 g red-fleshed apples
• 2 tbsp olive oil
• 1 Shallot
• 300 g Swiss chard leaves
• 1 tbsp fruit vinegar
• 100 ml Vegetable broth
• 1 tbsp mixed chopped herbs
• a pinch pepper
• Salt
• sugar

Instructions

1. 1.

   Preheat the oven to 200°C. Peel an apple, halve it, core it and dice into cubes. Peel an onion and finely dice it. Wash parsley, dry shake it and chop it. Rinse goose legs cold, pat them dry, salt and pepper them.

2. 2.

   Place spices and apple cubes in a roasting pan and add the goose legs on top. In the preheated oven brown for about 15 minutes, then pour vegetable broth over the legs and roast another 60–70 minutes depending on size, basting with the juices that accumulate. Remove the legs and skim off excess fat if desired. Strain the sauce through a sieve and reduce it to approximately 150 ml by simmering until thickened. Wash the remaining apples, halve them, core them and cut into wedges.

3. 3.

   Heat some skimmed goose fat (or butter) in a pan and sauté the apple wedges for a few minutes, turning occasionally so they stay firm. For the chard, peel the shallot and finely chop it. Wash the chard, cut off thick stems and divide large leaves into bite‑sized pieces. Heat oil in a pot and sauté the shallot cubes until translucent. Add the chard and wilt briefly.

4. 4.

   Deglaze with fruit vinegar and add vegetable broth. Bring to a quick boil so the chard remains crisp, then stir in the mixed herbs and season the vegetables with salt and pepper. To serve, arrange each goose leg on a bed of chard and garnish with apple wedges. Glaze the legs with the reduced sauce.