Goose Legs with Fruits

Ingredients

• 4 goose legs
• 2 sprigs Rosemary
• 2 tbsp honey
• 1 tsp paprika powder
• 3 tbsp Lemon juice
• 70 g butter
• Salt
• ground pepper
• 2 onions
• 200 ml dry white wine
• 400 ml poultry stock
• 1 untreated orange
• 40 g candied orange peel
• 40 g candied lemon peel
• 50 g nuts (e.g., walnuts and almonds)
• 40 g raisins

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both top and bottom heat.

2. 2.

   Wash and pat dry the goose legs. Rinse the rosemary, shake off excess water, pluck leaves, and finely chop. In a small pot combine honey, paprika, 2–3 tbsp lemon juice, and 50 g butter; warm until melted. Season with salt and pepper. Peel, halve, and slice onions into strips. Sauté in hot oil in a roasting pan until translucent. Deglaze with wine, add a splash of poultry stock, then place the goose legs skin side up on top. Brush the legs with the honey‑butter mixture and roast in the hot oven for 2–2½ hours, basting occasionally with the remaining butter and sauce. Add more stock as needed.

3. 3.

   Wash the orange hot, halve it, and slice into rounds. Dice candied orange peel, candied lemon peel, and nuts. During the last ~20 minutes of cooking, add the orange slices, raisins, candied peels, and nuts to the goose legs.

4. 4.

   Before serving, taste the sauce with lemon juice, salt, and pepper; thicken lightly with a touch of cornstarch if desired.