Goose legs with dried plums

Ingredients

• 120 g dried plums
• 100 ml rum
• 4 goose legs (pre‑cooked, 400-500 g each)
• 1 bundle of soup vegetables
• 1 onion
• 1 Garlic clove
• 20 g goose fat
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 500 ml goose stock (or poultry stock)
• Salt
• Pepper (freshly ground)
• 2 Bay leaves
• 3 peppercorns
• 2 sprigs of mugwort
• 40 g Butter

Instructions

1. 1.

   Preheat the oven to 150 °C (convection). Soak the plums in rum. Wash and pat dry the goose legs. Peel and dice the soup vegetables, onion, and garlic; sauté briefly with melted goose fat, turning frequently. Add tomato paste, let it brown slightly, then deglaze with red wine. Pour in the stock, season with salt and pepper, stir in the spices, and simmer over medium heat for 10 minutes.

2. 2.

   Spread the vegetables on a high baking tray, place the goose legs skin‑side up on top, brush with melted butter, season, and roast in the preheated oven for about 3 ½ hours. Remove the legs from the stock, keep warm, skim off excess fat, and strain the sauce through a fine sieve, squeezing out the vegetables well. Bring the sauce back to a boil, add the plums, taste, and serve with the goose legs.