Roasted Herb Goose Legs

Ingredients

• 0.25 l dark beer (alternatively malt beer)
• 6 stems thyme (fresh)
• 8 stems rosemary
• 2 peppercorns
• 1 tsp peppercorns
• 4 goose legs
• 1 onion
• 1 Carrot
• 1 Garlic clove
• Salt
• Pepper
• 0.5 l poultry broth

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Bring the dark beer with half of the thyme, the rosemary, the peppercorns and the peppercorns to a boil. Remove from heat, place the goose legs in the marinade and let them steep for at least 3 hours.

3. 3.

   Peel the onions and cut into wedges. Peel and chop the carrots, peel the garlic clove. Remove the legs from the marinade, season with salt and pepper and place on a fat pan. Add the onion wedges, carrot pieces and garlic. Pour the marinade over through a sieve. Roast the goose legs in the hot oven for about 1½ hours. After one hour pour in about ¼ l poultry broth and baste the legs repeatedly with the roasting juices.

4. 4.

   Ten minutes before serving remove the goose legs from the sauce, place on a rack and brush with salted water. Increase the temperature and roast until crispy.

5. 5.

   Cook the dumplings according to the package instructions. Wash the chives, shake dry and cut into rolls.

6. 6.

   For the sauce pour the roasting juices with the onion, carrot and garlic into a small pot, bring to a boil and puree with an electric stick blender. If needed add the remaining poultry broth for desired consistency. Season the beer sauce with salt and pepper. Arrange the goose legs on a plate and serve with the remaining herbs. Serve the sauce separately.