Goose with Apple Sauce

Ingredients

• 60 g honey
• 500 ml apple juice
• 250 ml dry white wine
• 4 cloves of mace
• 2 sticks of cinnamon
• 6 juniper berries
• 1 tbsp peppercorns
• 4 bay leaves
• Salt
• 50 ml white balsamic vinegar
• 1000 g goose leg with bone (2 goose legs)
• 30 g goose fat
• 4 onions
• 4 Garlic cloves
• 3 apples (tart)
• 150 ml apple juice
• 50 g sugar
• 1 vanilla bean (pulp)
• 2 apples (sweet, red-skinned, cored and sliced)
• 2 tbsp raisins
• fresh chopped parsley (for garnish)
• 6 stale rolls
• 200 ml milk
• 1 shallot (or small onion)
• 0.5 bunch Parsley
• 1 tbsp butter
• 2 Eggs
• Salt
• Pepper
• nutmeg
• bread crumbs (as needed)

Instructions

1. 1.

   Heat the honey in a pot, pour in apple juice and white wine, let it reduce slightly. Add mace, cinnamon stick, juniper berries, peppercorns and bay leaves, bring to a boil once and season with salt and balsamic vinegar. Let the stock cool, wash the goose legs, pat dry and place them in the marination, leave overnight.

2. 2.

   The next day remove the meat from the marination, drain well and strain the liquid through a sieve. Heat the goose fat in a roasting pan and sear the legs all around until browned, set aside. Peel and quarter the onions. Separate and finely chop the garlic. Wash, quarter and core the apples, sauté everything in the pan, deglaze with some stock. Place the seared legs back in the pan and roast at 160°C (convection 140°C) for about an hour, basting frequently with the stock.

3. 3.

   Then remove the legs from the sauce and keep warm at 80°C in the oven. Strain the sauce through a sieve.

4. 4.

   For the sauce reduce apple juice with sugar and vanilla pulp until syrupy. Add the apple slices and let cool.

5. 5.

   Add the apple slices and raisins to the strained goose sauce, reheat together. Separate or slice the goose legs, arrange on a plate with the apple sauce, garnish with parsley and serve with dumplings.

6. 6.

   Place the milk in a pot and bring to a boil. Cut the rolls into thin slices or cubes. Place them in a bowl, pour hot milk over, cover and let stand for about 30 minutes.

7. 7.

   Meanwhile peel and finely chop the shallot. Wash the parsley, shake dry, pluck leaves from stems and finely chop. Sauté the shallot in butter, add half of the chopped parsley, sauté briefly, then mix with the roll pieces. Stir well. Beat the eggs, add to the mixture and knead into a loose dough. Season with salt, pepper and nutmeg. If the dough is too soft, add some bread crumbs. Shape dumplings with wet hands. Drop them into boiling salted water and cook on medium heat for 15-20 minutes (depending on size) until cooked through (do not overcook).