Martin's Goose with Oranges and Onions

Ingredients

• 4 large goose legs
• Salt
• 4 grains of white pepper
• 1 bay leaf
• 2 juniper berries
• 1 clove of mace
• 1 stalk of leeks
• 1 large carrot
• 2 tbsp raisins
• 4 tbsp dry sherry
• 2 oranges
• 1 tbsp butter
• Cinnamon
• ground white pepper

Instructions

1. 1.

   Rinse and pat dry the goose legs. Bring about 1 liter of water with salt and spices to a boil, then add the goose legs. Peel and finely chop one onion, cut the leeks and carrot into small pieces, and add them to the pot. Cover and simmer over medium heat for about 1½ hours.

2. 2.

   Rinse the raisins in warm water and soak them in sherry for about 30 minutes. Remove the goose legs, let them drain well, and place them on a baking sheet. Brush with a mixture of salt and water. Roast at 200°C (gas stove level 3) for about 30 minutes until crisp.

3. 3.

   Strain the goose stock through a sieve and skim off any fat if desired. Pour the stock into a wide pot and reduce over high heat, bringing it to a vigorous boil and reducing by at least half. Peel the remaining onions and cut them into wedges. Peel the oranges thickly, removing the white pith. Cut fillets between the membranes and squeeze out the membranes, catching the juice.

4. 4.

   Heat butter in a pan. Sauté the onions until translucent. Add the raisins with sherry and orange pieces. Warm everything briefly and season with salt, pepper, and cinnamon. Plate the goose legs with the orange-onion mixture. Adjust the sauce with salt and pepper before serving, accompanied by roasted potatoes.