Roasted Goose Drumsticks with Potato Dumplings

Ingredients

• 8 fresh thyme
• 300 ml dark beer
• 3 allspice berries
• 1 tsp peppercorns
• 1 tsp dried wormwood
• 4 goose drumsticks (about 300 g each)
• 1 onion
• 1 Carrot
• 1 Garlic clove
• Salt
• pepper (ground)
• 400 ml poultry stock
• 2 tbsp heavy cream (at least 30% fat)
• 1 tsp cold butter
• 1 kg starchy potatoes
• 1 stale roll
• 20 g butter
• 200 g potato starch
• 50 g flour
• 350 ml hot milk
• 4 tbsp chopped chives (for garnish)

Instructions

1. 1.

   Wash and dry the thyme. Bring the beer with half of the thyme, allspice berries, peppercorns, and wormwood to a boil, remove from heat and let cool. Place the goose drumsticks in the cooled marinade and let them soak for at least 3 hours.

2. 2.

   Preheat the oven to 170°C (338°F) with upper and lower heating.

3. 3.

   Peel and cut the onion into wedges. Peel and chop the carrot; peel the garlic clove.

4. 4.

   Remove the drumsticks from the marinade, season with salt and pepper, and place them in a fat pan. Add the onion wedges, carrot pieces, and garlic. Pour the remaining marinade over them. Roast the goose drumsticks in the hot oven for about 1 hour.

5. 5.

   Steam the potatoes until fully cooked, which takes 30-40 minutes.

6. 6.

   Cut the stale roll into cubes and fry them in hot butter until golden brown. Drain on kitchen paper and set aside.

7. 7.

   While still hot, peel the potatoes, press them through a potato ricer, and let them cool.

8. 8.

   After an hour, pour 250 ml poultry stock over the drumsticks and drizzle with pan juices. Gradually add the remaining stock and cook for another half hour. In the last 10 minutes, raise the oven temperature to 220°C (428°F) to brown the drumsticks.

9. 9.

   Place the cooked potatoes in a bowl and mash them with potato starch and flour by hand. Pour hot milk over the mixture, season with salt, and knead into a smooth dough. Bring plenty of salted water to a boil; using floured hands, shape 6-8 dumplings, fold in the roasted roll cubes, and drop them into the boiling water. Let the dumplings simmer gently for 20-25 minutes.

10. 10.

    Strain the pan sauce through a sieve into a pot, keep the drumsticks warm in an turned-off oven. Degrease the sauce, season with salt and pepper, then stir in cream and cold butter.

11. 11.

    Plate the drumsticks with the sauce and potato dumplings on hot plates, garnish with chopped chives and thyme sprigs, and serve.