2 double goose breasts (each ca. 800g incl. bones)
20g fresh mugwort
1l water/poultry stock
OE l apple juice
4 tbsp. Apple Jelly
1. Clean goose breasts and remove quills. Season generously all sides with salt, pepper, and fresh mugwort. Peel onions, carrots, and apples, divide into eight pieces and put in roasting tray. Put goose breast with skin down on the vegetables. Pour water/stock and apple juice on it. Bring to boil on the stove and then put in the preheated oven at 220° C for 3-3 œ hours.
2. Once goose breasts are tender, remove from roasting tray, and take out bones. Sieve the sauce into a pot and strain vegetables well. Spread Apple Jelly onto the goose breast and with the skin side up roast in the oven at top heat until cross. In the meantime finish preparing the sauce: skim the fat (its needed later for the apple-red cabbage recipe), bring to boil, season with salt, pepper, and a little bit of Apple Jelly.
Serve goose legs with sauce, apple-red cabbage vegetables, and potato dumplings.
Preparation time: ca. 4 hours thereof 3 hours broiling