Marinated Goose Legs with Apples and Plums

Ingredients

• 1.8 kg goose leg (4 goose legs)
• 30 g fresh ginger
• Soup greens
• 100 g onions
• 5 piment berries
• 3 Cloves
• 250 ml red wine vinegar
• 125 ml Madeira
• 1 tsp black peppercorns
• 1-2 tsp herbs de Provence
• Salt
• 250 g shallots and plums
• 3 tart apples
• 2 tbsp raw sugar

Instructions

1. 1.

   Rinse the goose legs and remove visible fat. Cover with fat and place in the refrigerator. Prick the skin side of each leg several times with a sharp knife. Peel ginger and slice thinly. Clean, rinse, and roughly chop soup greens. Peel onions and quarter them. Crush piment berries and cloves finely in a mortar. Pour red wine vinegar, Madeira, and 500 ml water into a bowl. Add goose legs, ginger, soup greens, onions, spices, and herbs de Provence. Cover and marinate overnight in the refrigerator.

2. 2.

   Remove goose legs from the marinade and pat dry. Dice the reserved goose fat and fry it in a roasting pan. Remove the browned bits with a slotted spoon and set aside. Brown the goose legs all around in the goose fat. Drain excess fat. Pour half of the marinade over the legs along with spices and vegetables. Roast in a preheated oven at 200°C (gas: level 3-4, convection: 180°C) for 60 minutes.

3. 3.

   Peel shallots and parboil them in salted water for 4–5 minutes. Drain on a sieve. Rinse plums, halve and pit them. Quarter apples, core, peel, and cut into thick slices. Remove legs from the pan. Scrape off browned bits with a brush. Strain the roasting liquid back into the pan. Season with salt and pepper. Arrange legs, shallots, plums, and apples around the legs and bake for another 30 minutes.

4. 4.

   Caramelize sugar in a pot, pour in 125 ml of remaining marinade, and let the caramel boil. Drizzle caramel over the shallots and fruits. Serve with dumplings topped with toasted almonds.