Oven-Roasted Goose Legs
Goose legs roasted without searing alongside root vegetables and mugwort, finished under the broiler for golden skin and served with a simple gravy.
Ingredients10
- goose legs2 Stück
- onion1 Stück
- carrot1 Stück
- leek0.5 stalk
- celery root100 g
- fresh mugwort1 sprig
- water500 ml
- cornstarch2 EL
- salt2 TL
- pepper1 TL
Instructions
- 1
Preheat the oven to 200 °C top/bottom heat. Pat the goose legs dry with kitchen paper, remove the quills with tweezers and rub them on both sides with half of the salt.
- 2
Peel or trim the onion, carrot, 0.5 stalk of leek and celeriac and cut them roughly. Place the legs skin side up on a baking tray, spread the vegetables around them, add 1 sprig of mugwort and pour in the water.
- 3
Cook the legs for 1 hour at 200 °C top/bottom heat. Then turn them, reduce to 180 °C top/bottom heat and cook for another 45 minutes. Finally bake at 200 °C with the grill function until golden brown and crispy.
- 4
Pour the roasting juices through a sieve into a pot, skim off excess fat and heat. Stir the cornstarch smooth with a little cold water, stir it into the juices and bring briefly to a boil until the sauce thickens. Season with the remaining salt and the pepper and serve with the legs.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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