Goose legs with apple and onion sauce and marjoram

Oven-braised goose legs cooked in apple juice and stock with onions, apples and marjoram, served with a sauce of the sieved apples and onions. Dinner for 4, dairy-free.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 150 min
• Total time: 170 min
• Calories: 680 kcal per serving
• Protein: 52 g
• Fat: 44 g
• Carbs: 17 g

Ingredients

• 4 goose legs
• 2 apples
• 2 onions
• 400ml chicken stock
• 100ml apple juice
• 2 tsp marjoram
• 1 tsp salt
• 1/2 tsp pepper
• 2 bay leaves
• 1 tsp cornflour

Method

You’ll need: oven · casserole dish · chopping board · knife · sieve

1. Preheat the oven to 160 °C (140 °C fan). Rub the goose legs with salt, pepper and marjoram.
2. Place the legs skin-side down in a roasting tin and fry them without any fat for 8 min, until the fat runs and the skin is golden brown.
3. Cut the onions and apples into wedges and spread them around the legs with the bay leaves. Pour in the stock and apple juice; the skin should stay above the liquid.
4. Braise the legs uncovered for 2 hours at 160 °C, until the meat comes away easily from the bone. Then turn the oven up to 220 °C and roast for another 15 min, until the skin is crisp.
5. Take out the legs and keep them warm. Pour the sauce through a sieve, skim off the fat and press the apples and onions through the sieve into the sauce.
6. Mix the cornflour with a little water, use it to thicken the sauce and serve the goose legs in it.

Good to know

Don't fancy a whole goose? Four legs fit in any roasting tin and are tender after just over two hours. The sauce gets its body from the apples and onions braised with them.

Swaps

Goose legs → duck legs (braising time 90 min). Apple juice → pear juice. Marjoram → mugwort or thyme. Cornflour → simply reduce the sauce.

Cooking tips

Fry the legs skin-side down first so the fat runs out and the skin crisps up later. Skim off the fat thoroughly before thickening, otherwise the sauce will be heavy.

Storage

Legs and sauce stored separately, 3 days in the fridge or 3 months in the freezer; reheat in the oven at 180 °C for 20 min.

Allergens

No gluten, milk, egg or nuts. Suitable for children; in pregnancy, cook the meat right through.

Dairy-free recipes