Goose leg cooked instead of fried
A goose variant, which should be prepared the day before. Why- you can see it soon!
For two people I take two goose legs, 1 liter of cider (or natural cloudy apple juice), 1 bottle of mineral water, 1 peeled onions and cloves, and spices.
Rub the clubs round with salt and pepper well, place in a wide pot or roasting pan, add cider, onion and mineral water, so that the legs are well covered. Put it in the oven and allow it to smolder 140 degrees for about 2 hours. Tolls. add a little liquid. When the legs are soft, remove them and rub them with mugwort or Provencal herbs and chopped parsley, wrap in aluminum foil and allow to cool. Then pick it up in the fridge until the next day (the herbs will be absorbed!). Transfer the liquid to a smaller container and also into the refrigerator. The next day, the fat has settled on top, you can now skim it (if you want!) And then warm the clubs in the remaining apple-like liquid. Who likes can peel off the skin before. Puree the hot liquid with the boiled onion and one or two fresh apples in a blender, if necessary. a shot of Calvados and finished is an apple-like goosejerk. I use the skimmed fat with roasted onions to goose fat as a fine sandwich or use it to fried potatoes.
