Goose with Plum-Apple Sauce

Ingredients

• 800 g starchy potatoes
• Salt
• 1 egg yolk
• nutmeg
• potato starch (as needed)
• marjoram leaves (for garnish)
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 400 ml poultry stock
• 2 tbsp butter
• Salt
• ground pepper
• 2 Bay leaves
• 2 sprigs marjorum
• 150 g dried plums
• 40 ml cognac
• 1 tart apple

Instructions

1. 1.

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

2. 2.

   Wash and pat dry the goose legs. Peel and dice the onion, carrots, celery, and apple. Sauté the diced vegetables in hot oil for 2-3 minutes in a roasting pan. Stir in the tomato paste, cook briefly, then deglaze with red wine. Add some poultry stock and place the goose legs skin side up on top. Brush the legs with melted butter and season with salt and pepper. Add bay leaves and marjoram to the liquid and roast slowly for 2-2.5 hours, basting occasionally and adding more stock as needed.

3. 3.

   For the dumplings, wash about one third of the potatoes and boil them in salted water for about 30 minutes.

4. 4.

   Peel the remaining potatoes, grate finely, and squeeze out excess moisture with a kitchen towel. Set aside the juice until starch settles, then drain and add the starch to the squeezed potatoes. Boil the cooked potatoes, peel, and press through a potato ricer into the raw potatoes. Add the egg yolk, salt, nutmeg, and mix into a smooth dumpling dough. If too wet, fold in more starch (test with a small dumpling). Shape dumplings from portions of the mixture. Drop all dumplings into boiling salted water, reduce heat, and simmer for about 25 minutes just below boiling.

5. 5.

   For the sauce, bring about 100 ml water to a boil and pour over the dried plums. Add cognac and let steep for about 15 minutes. Peel, quarter, core, and dice the apple. Remove goose legs from the sauce and keep warm in the oven; brown on high heat if desired. Strain the sauce and skim off fat. Add plums and apple to the sauce (bind lightly with starch if desired) and season with salt and pepper.

6. 6.

   Lift dumplings with a slotted spoon, drain, and place on plates. Pour sauce over them, arrange goose legs on top, and sprinkle with marjoram before serving.