Roasted Goose Leg with Dried Prunes

Ingredients

• 4 goose legs
• 1 onion
• 2 carrots
• 250 g celeriac
• 1 apple
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 400 ml poultry stock
• 2 tbsp butter
• Salt
• pepper (ground)
• 2 Bay leaves
• 150 g dried prunes
• 40 ml cognac

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Wash and pat dry the goose legs. Peel and dice the onion, carrots, celeriac, and apple. Sauté the diced vegetables in hot oil in a roasting pan for 2-3 minutes. Stir in 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 to the liquid and slow-cook in the hot oven for 2-2.5 hours, basting occasionally with sauce and adding more stock as needed.

3. 3.

   Boil about 100 ml of water and pour over the dried prunes. Stir in cognac and let steep for about 15 minutes. Skim off fat from the sauce and strain if desired. Add the prunes back in and season with salt and pepper to taste.